The La Plata-Archuleta Cattlemen will hold their annual banquet next Saturday, April 23, at Sky Ute Casino.
The group also works on educating folks about the health benefits of beef, passing out recipes and providing samples at county fairs and ag events throughout the region.
Barbara Jefferies and Patti Buck, two local cattlewomen, were invited into the catering class at Bayfield High School by teacher Bobbie Hanhardt on March 15.
The students were eager to start cooking and the aroma in the hallway drew several onlookers. The La Plata County CowBelles and the Colorado Beef Council provided the food, beef recipes and nutritional information for students.
Jefferies and Buck discussed beef nutrition, cattle production and even brands with the students, and the visitors said the students knew more about beef production than they expected.
"It's always such a pleasure to interact with students and teach them about beef nutrition and how important a well balanced diet is," Buck said. "We look forward to working again with our local teachers and students in La Plata County." More recipes are online at www.beefitswhatsfordinner.com
Next up for the cattlewomen is the Water Festival at Fort Lewis College on May 4.
Tri-tip roast with sherry sauce(Leftovers can be used for sandwich recipe.)
1 beef tri-tip roast (2 pounds)Rub:1 tablespoon coarsely crushed mixed peppercorns (black, white, green and pink)2 cloves garlic, mincedSauce:1/3 cup dry sherry2 cloves garlic, thinly sliced4 teaspoons cornstarch1 can (14 to 14-1/2 ounces) beef brothPreheat oven to 425°F. Combine rub ingredients; press evenly onto all surfaces of beef roast.
Place roast on rack in shallow roasting pan. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.
Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
Meanwhile, prepare sauce. Combine sherry and garlic in small saucepan; bring to a boil. Cook 1 to 2 minutes or until liquid is reduced by half. Dissolve cornstarch in broth; add to saucepan. Bring to a boil, stirring constantly; cook and stir 2 to 3 minutes or until slightly thickened. Season with salt and ground black pepper, as desired.
Carve half of roast across the grain into thin slices. Serve wth half of sauce. Reserve remaining roast and sauce for sandwiches.
Beef and vegetable cheese steak sandwiches12 ounces cooked tri-tip roast, thinly sliced2 small red, green or yellow bell peppers, cut into 1/4-inch thick strips1 medium yellow onion, cut into 1/4-inch thick strips3/4 cup reserved garlic-sherry Sauce1/3 cup processed cheese dip2 tablespoons beer (optional)4 sandwich rolls (each 6 inches long), split, toastedSpray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add bell peppers and onion; cook and stir 8 to 10 minutes or until peppers are tender and onions are golden brown. Add garlic-sherry sauce; cook and stir 1 to 2 minutes or until sauce is hot. Stir in beef roast. Cover; remove from heat. Let stand 2 minutes.
Meanwhile, combine cheese dip and beer, if desired, in small microwave-safe bowl. Cover; microwave on HIGH 45 to 60 seconds or until heated through, stirring occasionally.
Divide beef mixture evenly over bottom of each roll. Top evenly with cheese sauce. Close sandwiches.
