Welcome to this issue of Haverhill Beef's Club Marinade Online!

A local tradition since 1952, Haverhill Beef is your full service, old fashion butcher shop and meat market located in the heart of downtown Haverhill.

Our mission statement is simple:

"To provide our customers the finest quality and freshest possible products available. To charge only the fairest price possible with the personal service the customer deserves."

Gift Certificates

Call us at (978) 374-4795 or purchase at the store!

We Gladly Accept:

Visa, MC, Amex, EBT, Discover, Debit and Checks

We Cut To Order!

Quality product and excellent Customer service at an affordable price!!!

Why settle for less?

Have A Special Requests?

Call us: (978) 374-4795

• RIVERSIDE FEAST: Will Feed 30 to 35 People
• BRADFORD BANQUET: Will Feed 24 to 30 People
• AYERS VILLAGE: Will Feed 20 to 25 People
• ROCKS VILLAGE: Will Feed 12 to 18 People
• ROSEMONT CAROUSEL: Will Feed 12 to 14 People

Wine Bow is America's leading importer of premium Italian Wines.

Be sure to try all of Wine Bow's Leonardo LoCascio Selections at Haverhill Beef including:

Valpolicella DOC
This fruity Valpolicella offers luscious aromas of cherry, herbs, chocolate and mocha, with a medium body and balanced acidity. Lively and easy to drink, with moderate tannins and a bright, vivacious color, this wine is best enjoyed young to appreciate the exuberant and intense fruitiness. Recommended with antipasti and lighter pasta dishes. Valpolicella also complements seafood and lightly grilled white meats.

Made from 60% Corvina Veronese, 35% Rondinella and 5% Molinara.

Vineyard: Allegrini
In the region of Veneto
Owned by Walter, Franco and Marilisa Allegrini

Prep Time: 15 Minutes
Cook Time: about 20 Minutes
Ready In: about 35 Minutes
Makes 2 to 4 servings

Ingredients:
2 lbs. boneless and skinless chicken breasts
1/4 cup olive oil
6 ounces fresh mushrooms, sliced
1/2 lemon with peel, very thinly sliced
2 garlic cloves, crushed
1 can (14 ounces) crushed tomatoes
1/2 cup dry white wine
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon rosemary
1 teaspoon thyme

Directions:
1. Pound chicken breasts to even 1/4 inch thickness with meat mallet.

2. Cut chicken breasts into "2 inch" squares.

3. Heat olive oil in a large, non-stick skillet over medium-high heat.

4. Add mushrooms, lemon and garlic; sauté 1 to 2 minutes until golden.

5. Stir in the chicken, crushed tomatoes, wine, flour, salt, pepper, thyme and rosemary, blending flour into pan juices.

6. Cook 10 to 12 minutes until chicken is tender, stirring frequently.

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: about 1 Hour and 15 Minutes WITH marinating time
Makes 4 servings

Ingredients:
4 boneless pork chops about 1 inch thick
1/3 cup brown sugar
3 tablespoons soy sauce
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/4 teaspoon garlic powder
1/2 cup lemon juice
1 can sweet peaches (drained)

Directions:
1. In a mixing bowl, combine the brown sugar, soy sauce, rosemary, thyme, garlic powder and lemon juice; mix thoroughly.

2. Place the lemon juice mixture above in a resealable plastic bag and add the pork chops.

3. Marinate for about 1 hour in the refrigerator.

4. Pre-heat the broiler.

5. Remove pork chops from marinade and place on a broil pan. NOTE: Discard the marinade.

6. Broil the pork chops for 5 minutes on 1 side then turn the chops over and place 2 peach slices on top of each pork chop. Broil for 5 more minutes and then serve.

Prep Time: 5 Minutes
Cook Time: 2 Hours and 15 Minutes
Ready In: about 2 hours and 30 Minutes WITH standing time
Makes 5 to 6 servings

Ingredients:
3 lb Eye of the Round Roast
1 teaspoon thyme
1/2 teaspoon garlic powder
1 teaspoon basil
1 teaspoon lemon juice
1 teaspoon cracked black pepper
1 teaspoon seasoning salt
2 teaspoon balsamic vinegar

Directions:
1. Pre-heat the oven to 325°F.

2. Place the boneless prime rib roast, fat side up, on rack in roasting pan without lid.

3. In a small bowl, mix the powdered mushroom soup, rosemary, thyme and basil. Set aside.

4. Rub the mushroom soup mixture over the surface of roast.

5. Insert a meat thermometer into center of the roast, avoiding fat.

6. Place the roast (in the roasting pan) into the oven and roast per the chart below:

RARE = 140ºF = 20 min per lb.
MEDIUM = 160ºF = 25 min per lb.
WELL = 170ºF = 30 min per lb.

6. Remove the roast from oven 5°F below desired doneness temperature.

7. Tent the roast with foil and let stand for about 10-15 minutes on a cutting board before carving.

8. Meanwhile, the slice mushrooms 1/4 inch thick; cut each slice in half lengthwise.

9. on the stove top, heat roasting pan over medium-high heat for 1 minute. Pour in beef stock, stirring to scrape up any brown bits. Add mushrooms and simmer 10 minutes.

10. Mix the flour with vinegar and whisk into pan. Bring to a boil, whisking constantly until thickened. Season with salt and pepper to taste.

Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ready In: about 25 Minutes
Makes 4 servings

Ingredients:
1 pound boneless pork tenderloin
1 teaspoon ground basil
1/2 teaspoon garlic powder
1 teaspoon minced onions
1/2 teaspoon cracked black pepper
1 teaspoon thyme

Directions:
1. Pre-heat the oven to 425 degree F.

2. In small bowl, combine the basil, garlic powder, minced onions, cracked black and thyme until blended to make a seasoning mixture.

3. Rub the tenderloin with the seasoning mixture, covering the entire surface.

4. Place in the seasoned pork tenderloin in a shallow roasting pan and roast in the preheated oven for about 20 minutes, until internal temperature (measured with a meat thermometer) reads 155-160 degrees F.

5. Remove from oven and let the cooked pork tenderloin rest for 5 minutes before slicing to serve.