Cut of Meat: 5L Ground Beef - Order HERE
Serves: 8–10
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: ~2 hours

Ingredients:

• 2 lbs 5L ground beef 
• 2 tbsp olive oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 (6 oz) can tomato paste
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 3 cups beef broth
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp cayenne pepper (optional)
• 1 tsp granulated garlic
• 1 tsp granulated onion
• 1 tsp oregano
• 2 tsp salt (or to taste)
• ½ tsp black pepper
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• Juice of 1 lime

Toppings (Optional):

• Shredded cheddar cheese
• Sour cream
• Sliced green onions
• Diced avocado
• Tortilla chips or cornbread

Instructions:

• Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Remove the beef and set aside.
• In the same pot, add the onion and garlic. Sauté for 5–7 minutes until softened and fragrant.
• Stir in the tomato paste, chili powder, cumin, paprika, cayenne (if using), granulated garlic, granulated onion, oregano, salt, and black pepper. Cook for 2–3 minutes to enhance the flavor.
• Return the beef to the pot. Add the diced tomatoes, beans, beef broth, Worcestershire sauce, and brown sugar. Stir to combine.
• Bring the chili to a simmer, then reduce the heat to low. Cover partially and let it cook for 1 ½ to 2 hours, stirring occasionally.
• Stir in the lime juice before serving to brighten the flavors. Adjust seasoning to taste.
• Ladle the chili into bowls, top with your favorite garnishes, and enjoy with cornbread or tortilla chips.

Cut of Meat: 5L Flank Steak. - Gets yours HERE
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Rest Time: 10 minutes

Ingredients:

For the Steak:

• 2 pounds flank steak
• 2 tablespoons olive oil
• Salt and black pepper, to taste

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped (optional)
• 3 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup olive oil
• Salt and black pepper, to taste

Instructions:

• In a medium bowl, combine the parsley, cilantro (if using), garlic, red wine vinegar, lemon juice, red pepper flakes, olive oil, salt, and pepper.
• Stir well to combine. Adjust seasoning as needed. Let the sauce sit for 10–15 minutes to allow the flavors to meld.  Pat the flank steak dry with paper towels.
• Drizzle olive oil over both sides and season generously with salt and black pepper.
• For Grilling: Preheat your grill to medium-high heat (around 450°F). Grill the flank steak for 4–5 minutes per side for medium-rare, or longer if desired.
• For Stovetop: Heat a large cast-iron skillet over medium-high heat. Sear the steak for 4–5 minutes per side until browned and cooked to your preferred doneness.
• Transfer the cooked steak to a cutting board, cover loosely with foil, and let it rest for 10 minutes to retain juices.
• Slice the steak against the grain into thin strips.
• Spoon the chimichurri sauce generously over the top. Serve extra sauce on the side for dipping.

Cut of Meat: 5L Smoke Bacon - Order some here
Serves: 8-10
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:

• 2 1/2 pounds Brussels sprouts, trimmed and halved
• 8–10 slices thick-cut bacon, chopped
• 3 tablespoons olive oil
• 1 1/2 teaspoons garlic powder
• 1 teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar (optional, for a tangy finish)

Instructions:

1. Preheat the Oven to 400°F

2. In a large mixing bowl, toss the halved Brussels sprouts with olive oil, garlic powder, smoked paprika (if using), salt, and pepper. Add the chopped bacon and mix well.

3. Heat a large cast-iron skillet over medium heat on the stovetop for a few minutes. Add the Brussels sprouts and bacon mixture in a single layer. Depending on the size of your skillet, you may need to work in two batches or use an additional baking sheet.

4. Transfer the skillet to the oven and roast for 25–30 minutes, stirring halfway through to ensure even browning. The Brussels sprouts should be tender and golden with crispy edges, and the bacon should be cooked and slightly crisp.

5. Remove from the oven and drizzle with balsamic vinegar, if desired. Toss to coat evenly.

6. Transfer to a serving platter or leave in the skillet for a rustic Thanksgiving table presentation.

Cut of Meat: 5L Pork Crown Roast- Order yours HERE!
Serves: 8-10
Prep Time: 20 minutes
Cook Time: 2 Hours

Ingredients:

• 1 (8-10 lb) pork crown roast (about 16 ribs)
• 3 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 2 cups chicken or vegetable broth (for basting)

• Fresh thyme sprigs
• Roasted apples or pears
• Roasted red onions

Instructions:

1. Preheat oven to 375°F (190°C).
2. Pat the pork crown roast dry with paper towels.
3. In a small bowl, mix Dijon mustard, olive oil, rosemary, thyme, sage, salt, and black pepper.
4. Rub the mustard-herb mixture all over the outside of the roast, making sure to coat it evenly.
5. Place the roast in a large roasting pan with the rib bones facing up.
6. Pour 1 cup of broth into the bottom of the roasting pan.
7. Cover the tips of the bones with small pieces of aluminum foil to prevent burning.
8. Roast in the preheated oven for about 2 hours, basting every 30 minutes with additional broth, until the internal temperature reaches 145°F (63°C).
9. Remove the roast from the oven and let it rest for 15 minutes before carving.
10. Carefully remove the foil from the rib tips.
11. Garnish with fresh thyme sprigs, roasted apples or pears, and roasted onions for a festive presentation.

Also this is amazing with stuffing inside the middle of the roast.  Use your favorite stuffing or try our recipe below

Thanksgiving Stuffing

Ingredients:

• 1/2 cup unsalted butter
• 1 large onion, diced
• 3 celery stalks, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste
• 10 cups day-old bread, cubed (a mix of white and whole wheat works well)
• 1/2 cup chicken or vegetable broth (plus more if needed)

Instructions:

1. In a large skillet, melt butter over medium heat. Add the onion, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.
2. Stir in the sage, thyme, and parsley, and season with salt and pepper.
3. In a large mixing bowl, combine the sautéed vegetables with the bread cubes.
4. Pour the broth over the bread mixture and toss gently to combine. Add more broth if the mixture seems dry, but be careful not to over-soak.
5. Pack the stuffing into the center of the pork crown roast before putting it in the oven.
6. Continue with the roasting instructions as above, allowing the stuffing to cook along with the roast.
7. Check the stuffing during roasting and add a bit more broth if it seems dry.
8. When the roast is ready and has rested, scoop out the stuffing to serve alongside the carved pork.

Cut of Meat: 5L Pork Sausage - Order yours HERE!
Serves: 6
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:

• 1 lb 5L pork sausage
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup heavy cream
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 1 package (9 oz) refrigerated cheese tortellini
• 2 cups fresh spinach or kale, chopped
• Grated Parmesan cheese, for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the 5L pork sausage and cook until browned, breaking it up into smaller pieces.
2. Add the diced onion and garlic to the pot and sauté until softened, about 3 minutes.
3. Stir in the chicken broth, diced tomatoes, and Italian seasoning. Bring the mixture to a simmer.
4. Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste.
5. Add the tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes.
6. Stir in the spinach or kale and cook for another 2 minutes, until the greens are wilted.
7. Serve hot, topped with grated Parmesan cheese.

Cut of Meat: 5L Leg of Lamb - Order Yours HERE
Serves: 6-8
Prep Time: 15 minutes
Cook Time: 2 hours

Ingredients:

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Prepare the leg of lamb:

   • In a small bowl, combine garlic, rosemary, thyme, olive oil, lemon juice, Dijon mustard, salt, and pepper.
   • Rub the mixture all over the leg of lamb, ensuring it's well coated.

3. Roast the lamb:

   • Place the leg of lamb in a roasting pan or oven-safe dish. Pour the broth around the lamb.
   • Roast uncovered in the preheated oven for 1.5 to 2 hours (depending on the size of the lamb and desired doneness). Use a meat thermometer to check the internal temperature: 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.

4. Rest and serve:

   • Remove the leg of lamb from the oven and cover loosely with foil. Let it rest for 15-20 minutes before carving.
   • Serve with the pan juices drizzled over the slices of lamb.

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Cut of Meat: 5L Beef Chuck Roast - Order yours HERE
Serves: 6
Prep Time: 25 minutes
Cook Time: 3 hours (includes time for beef and noodles)

Ingredients:

• 2 lbs beef chuck roast
• Salt and pepper (to taste)
• 2 tablespoons olive oil
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 4 cups beef broth
• 2 sprigs fresh thyme

For the Homemade Egg Noodles:

• 2 cups all-purpose flour
• 3 large eggs
• ½ teaspoon salt
• 1 tablespoon water (if needed)

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Season the beef shanks generously with salt and pepper.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the beef shanks on both sides until browned, about 4-5 minutes per side. Remove and set aside.
4. In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
5. Pour in the beef broth, wine (if using), and diced tomatoes. Stir and bring to a simmer.
6. Return the beef shanks to the pot, nestling them into the liquid. Add rosemary, thyme, and the bay leaf.
7. Cover the pot with a lid and transfer it to the oven. Braise for 2 ½ to 3 hours, or until the meat is tender and falling off the bone.
8. Remove the herbs and serve the beef shanks with the braising liquid spooned over top.