• 3lbs Dry-Aged Ground Beef
• 1 cup finely chopped onion
• 1 cup dried breadcrumbs
• 1 tsp salt
• 1/4 tsp black pepper
• 4 eggs, slightly beaten
• 6 12oz bottles chili sauce
• 4 16oz cans jellied cranberry sauce
• Fresh cranberries for garnish (optional)

1. Preheat oven to 375°F
2. In a large bowl, combine beef, onion, breadcrumbs, salt, pepper and eggs. Mix well then shape into balls about an inch in diameter. Place them, evenly spaced, on a 15x10-inch baking sheet. Bake 25-30 minutes or until thoroughly cooked.
3. While meatballs are baking, place chili sauce and cranberry sauce in a three-quart saucepan. Bring ingredients to a simmer and cook about five minutes, stirring often.
4. When meatballs are finished baking, add them to the sauce, stirring to coat. Cook an additional five minutes, stirring occasionally.
5. To garnish, thread one cranberry per toothpick and stick in a meatball. Repeat for all meatballs.

Let me tell you something about this recipe: you cannot mess it up. 

I tried. Not on purpose, of course, but when you host a party and forget about it, leaving it in the slow cooker for 12 hours instead of four, you kind of expect the worst when you remember you forgot it and sprint to its rescue. 

Instead, I found the eye of round pieces in a perfect fall-apart state. The broccoli had absorbed both the sweet and the savory, and the peppers were soft but in no way mushy.

Recipes with real, whole ingredients are often forgiving, and a trusty crock pot will never steer you wrong. As much as I love to eat, I sometimes am just not the best of cooks.

Needless to say, my husband is grateful for recipes like this. 

INGREDIENTS

• 3lbs Eye of Round (steak or roast), cut into 1" chunks
• 2 cups beef broth
• 1.5 cup low sodium soy sauce
• 2/3 cup brown sugar...or a little more ;)
• 2 tablespoons sesame seeds
• 2 tablespoons minced garlic
• 1 teaspoon red chili flakes (optional)
• 6 cups broccoli florets
• 3 cups red pepper, diced into large pieces

INSTRUCTIONS

1. Grease the inside of a slow cooker. Add steak, beef broth, soy sauce, brown sugar, sesame seeds, garlic, and chili flakes. Cover and cook on high for 4 hours or low 6 hours (as I mentioned above, it's perfectly okay to leave it for a couple extra hours).
2. 20-25 minutes before serving, add broccoli and red peppers. Cover and allow to cook. 
3. ENJOY!

Mock Tender steak comes from the Chuck primal of an animal, and is sometimes referred to as Chuck Tender or Scotch Tender. We chose "Mock" because it rhymes with "Crock," and there are 1,000 reasons we love crock pots. 

Just kidding. Mock Tender is the official name recognized by the USDA, and also how our butcher labels this cut, and whatever Dave says, goes. 

We love the recipe's contrast of ultra-fresh and ultra-beefy. Traditional Argentinian Chimichurri on its own is fantastic, but mixing it with orange zest and orange juice takes it to an entirely new level - enough to enhance the experience of the hanger, but not so much that it overpowers an already-delicious cut.

Last weekend, Tim's Saturday was dedicated to hosting friends and smoking an Honest Beef Brisket, and we couldn't wait to extract every detail about the process. Folks, here you go! 

Tim thawed this 5lb beauty out for two full days prior to the big smoke (...)

Pinners: get a discount off of your first order! Use code: PINTEREST. 

We just launched our beef jerky, which made it's premier at the Boston Marathon.

Get a 2-pack for $24! Click here.

If there's one person who I wouldn't be scared to be deserted on an island with, it's Ree Drummond, The Pioneer Woman. She would unabashedly cook her way through that island and we would have fireside chats over a feast of a wild boar every evening until we were rescued. Or we wouldn't be rescued and Ree and I would just become BFFs for all of eternity. That would be fine, too.

So for recommended recipes for the trickier cuts, we feel 100% confident that Ree leads no cow astray. 

Round steak comes from the hind quarter of the animal (the 'Round,' no less), and appears very similar to other cuts that we might be tempted to throw on the grill. However, due to its very lean nature, it should not be prepared in the same manner as say, a strip steak. 

Ree recommends using a mallet to tenderize the round steaks before cooking, which we at Honest Beef have tried to make as easy as possible by having our butcher cut them very thin. 

Without further adieu,  we give you Ree's very own recipe for Fried Round Steak, originally published on her website, here. 

Fried Round Steak 

Originally published on www.thepioneerwoman.com. Serves 6.

INGREDIENTS 

INSTRUCTIONS 

Heat oil in a large skillet over medium heat.

Mix together flour, seasoned salt, and pepper.

Season both sides of steaks with salt and pepper. Dredge each piece in flour mixture, pressing to coat with as much flour as possible.

Add butter to pan right before frying.

When butter is melted, fry pieces of steak in butter/oil mixture. Flip when sides are deep golden brown and cook about 1 minute on the other side.

Remove to a paper towel-lined plate. Serve immediately.

YUM.

Check out our other recipes!