We produce the most tender and most flavorful grass-fed natural beef you will find. Not only better for you, but better tasting than any corn-fed beef. No corn, no hormones, no antibiotics, no nasty feedlots. Just our ranch, our hay, our grass and alfalfa, and a few of our neighbor's apples!


Blue Basin Chili
As prepared by Evan P. Seifert
Serves about 6

(Editor's note - everyone raves about this chili - but you need both the good beef and the special chili powder.)
2 lbs ground Blue Basin Beef
1 medium yellow onions, chopped
2 cloves garlic (optional)
1/4 cup (or to taste) of Hatch Medium Red Chile Powder from the Chili Shop, Santa Fe, NM (http://www.thechileshop.com/shop-/shop/get_item/item_id/182)
2   15 oz. cans of petite diced tomatoes
1   4 oz. can of tomato paste
1   15 oz. cans red kidney beans
1   10 oz. can of double-strength Campbell’s beef broth
1.     ­­­­­­­­­­­­Brown beef on medium heat
2.     Add onions and garlic and  vfcook until soft
3.     Add remainder of ingredients and bring to a boil, then lower heat and simmer for at least an hour, stirring occasionally. 
4.     Serve with garnishes (diced green onions, sour cream or yogurt, shredded cheddar) as desired.
Tastes best if left in the refrigerator overnight.

Margie's Short Ribs
4  14oz cans chopped tomatoes, S&W or other
1/2 cup Swanson's beef broth
4 large cloves of garlic minced
4 Tablespoons chopped fresh Italian Parsley
1 Tablespoon chopped rosemary
1/2 teaspoon cinnamon
1/4 cup olive oil
6-7 lbs (or 2 packages for 4-6 people) of Blue Basin short ribs
fresh ground pepper
2 medium onions
3/4 cup red wine

Mix tog. tomatoes, stock, garlic, (3 Tbs of the parsley), rosemary and cinnamon
Heat oil and sprinkle with pepper and brown on all sides in a skillet and then put in shallow large baking pan.  Add onion to the skillet and cook for three minutes stirring, then add to short ribs.  Pour wine in skillet to get all the brown bits up and reduce a little.  Pour over short ribs along with the tomato mixture and cover with foil.  Bake in 350 oven for 2 1/2 hours, then uncover and bake for 15 minutes.  Blue Basin ribs are large so cooking till the bones fall off may take longer.  I always do this the day before and refrigerate so you can lift the fat right off.  Then warm them up next day at 350.  I served them with a potato-parsnip mash!!!!  Yumola!

             Vanchura's Blue Basin Artisan Jerky
Below are 2 marinades for the jerky followed by the process used for both:

Mexican Lime Jerky
2 Large Jalapenos, halved- 1 seeded
1 cup fresh lime juice
1 quart light Mexican beer ( I used Corona)
1/2 cup low sodium soy sauce 
Coarse Salt for sprinkling before drying meat

Puree seeded jalapeno with 1/4 cup lime juice.
Transfer to large bowl and stir in beer and soy sauce, unseeded jalapeno and the rest of the lime juice.

Sweet and Spicy Jerky
1 1/2 c brewed strong coffee
1 1/2 c coca cola
2 whole star anise pods
2 cups low sodium soy sauce
1/2 c asian fish sauce
1/2 cup fresh lime juice
2 tsp. hot sauce- I used sriracha hot sauce

In a sauce pan boil the coffee and cola and star anise until reduced by half. Pour in large bowl and let completely cool-- stir often. Add remaining ingredients and stir well.

The Beef

Per marinade-take 2 pounds top or bottom round, or rump roast. Trim fat- if any!! Cut into strips about 1 1/2 " wide by 1/4 " thick.  Slice against grain.
Add to marinade a few slices at a time- marinate- covered and refrigerated- for 6-8 hours.

Remove from marinade and pat dry.  Preheat oven to 200. Set wire racks on top of rimmed baking sheets. Arrange beef on racks-with 1/4 " between slices. Sprinkle with salt- if called for. Bake about 2.5 hours ( most beef will take longer, but Blue Basin takes less time because it is so lean and clean!) or until almost completely dry but still chewy.  Let cool completely on racks.
Keeps up to 6 weeks in airtight container in refrigerator.

The Clean Chic's Blue Basin BBQ Braised Chuck Roast
This is simple and really good.  Serve it with garlic mashed potatoes and braised southern greens.- Or on a good bun with slaw!
5lb. Blue Basin Beef Chuck Roast- bone in
2 Tb canola oil
salt and pepper ( I used smoked black pepper)
1 cup ketchup
1/2 cup chili garlic sauce
1/8 cup sweet/hot sauce
1 cup water
1/4 c chopped onion
1 tb. Worcestershire
1/4 c cider vinegar
1 ts. prepared mustard
1 tb brown sugar

In Dutch oven heat the canola oil on med high heat.  Sear roast on all sides until well browned. Remove roast and season with salt and pepper. Add all of the remaining ingredients mix well and cook until onions get soft.  Return meat to pan, cover pan and put in oven at 325 for about 3 hours or until it falls off  the bone and shreds easily..  Turn and baste meat every 40 minutes until it is done. Slice or shred meat and serve sauce separately.  MMM...good!!

Joe's Pan Seared Blue Basin Cube Steak and Bourbon Onions 
 this is great for any steak- and makes a great sandwhich filling!!) serves 4
4 tbl butter
2 tbl  olive oil
2 lg. onions sliced
2 pounds steak
1/2 C Burbon

In large cast iron or very heavy skillet melt 2 tbl. of the butter with 1 tbl. of the olive oil over medium heat. Add onions and cook, stirring occasionally, until golden~ about 15 minutes.  Transfer onions to bowl and set aside.

Season both sides of steaks with salt and pepper.  Add remaining tbl. oil to skillet and fry the steak over medium heat turning once-until browned.  Transfer to serving platter and keep warm.
Add the bourbon to the skillet, and over medium heat, scrape up brown bits.  Simmer until reduced by half-about 1 minutes.  Add onions and the remaining 2 tbl butter-stir until butter is melted.  Reduce heat and simmer until onions are heated thru-about 2 minutes.  Season to taste with salt and pepper and stir in any steak juices.  To serve cut steak into 1/4" slices and top with onions.

Joe's Slow Braised Blue Basin Arm Roast - Jalisco Style
serves 6 (adapted from a Rick Bayless recipe)
8 garlic cloves- unpeeled
1/3 C ground ancho chili powder
1/2 tsp ground cumin
1 tsp. black pepper
3 tbl. cider vinegar
1 1/2 pound yukon gold potatoes-each cut into 6 wedges
3 pound arm or shoulder roast
1-15oz. can diced fire roasted tomatoes in juices
1 tsp dried oregano
1/2 cup diced sweet onion -for garnish
1/2 cup chopped cilantro for garnish
1/lime cut in 6 wedges for serving

Peel each garlic clove. One by one drop garlic into bowl of running food processor-let each one get thoroughly chopped before adding the next. Add chili powder,cumin, pepper. vinegar, 1 tsp. salt, and 1/2 cup water.  Pulse to blend.

Layer the potatoes over the bottom of a heavy Dutch oven.. Sprinkle with salt.  Lay the meat on top of the potatoes-scrape marinade over the meat. Pour in enough water to cover the potatoes and 1/4 of the meat. Cover and cook on very low on stove top for about 4 hours- until the meat is fall off the bone tender.
Remove the cooked meat to a large plate. Use a slotted spoon to remove the potatoes to the plate.  Keep warm.
Spoon off any fat that has risen to the top of the remaining broth. Set a medium sauce pan on medium high  heat-pour in tomatoes with their juices.  Cook- stirring frequently- until the juice is consistency of tomato paste. Ladle broth from meat pan into the tomatoes.  Add oregano and bring to boil. Taste and season with salt and pepper.
To serve- divide potatoes onto 6 plates. Coarsely shred beef and distribute among plates.  Ladle broth on top- sprinkle with onion(rinse onion after chopping for fresh flavor) and cilantro.  Pass lime wedges to be squeezed over the top.