Steak Fajita’s

Steak Fajita’s
(can be made with any of your Berry Beef skirts, flanks, hangers, flat irons, or sirloin cuts)

1 tablespoon paprika
2 teaspoons light brown sugar
1 ½ teaspoons chili powder
½ teaspoon garlic powder
Pinch of salt/pepper
1-2 ½ lb of your choice cut Berry Beef
Juice of 3 limes
3 tablespoons of extra-virgin olive oil
4 bell peppers (red, orange, yellow, green), thinly sliced
1 onion, thinly sliced
6-8 corn or flour tortillas
Shredded cheddar cheese and chopped cilantro to top


Mix paprika, brown sugar, chili powder, garlic powder and salt in small bowl. Slice steak into stir-fry pieces and put into  large Ziplock bag. Add juice of 1 lime, 1 tablespoon olive oil, and spice mixture from bowl; seal the bag and rub spices into meat. Refrigerate 30 mins-2 hours.

Meanwhile, heat large stove-top skillet or cast-iron skillet over medium-high. Toss bell peppers and onions with 2 tablespoons olive oil and juice from remaining 2 limes in bowl, then add to skillet to cook. Stir occasionally until tender, about 8 minutes. Add meat from refrigerator to skillet and cook as desired (medium-rare, medium, or well-done)

Slow-Cooked Rump Roast

Slow-Cooked Rump Roast


1 Berry Beef rump roast 2 1 /2 – 3 1/2 lb
2 tablespoons canola oil
1 cup of baby carrots
3 potatoes, peeled and cut into chunks
2 small onions, sliced
½- 1 cup of water (depending on size of roast)
2 garlic gloves, minced
3 tablespoons cornstarch (optional)
1 ½ teaspoons salt

Cut roast in half. In large skillet, brown meat on all sides in oil over medium-high heat; drain.
Place carrots and potatoes in slow cooker. Top meat with onions. Combine water, garlic, and salt and pour over meat. Cover and cook on low until meat and vegetables are tender, usually about 8 hours.