Grass Fed Beef - Recipes

Beef Brisket - Crockpot
Beer Braised Brisket
Brisket with Savory Prunes and Carrots
Pot Roast With Cranberries

Beef Brisket - Crockpot

Prep & Cook: 4-8 hrs

Servings:

Ingredients: 1 beef brisket; ¾ cup red wine; ¼ cup Braggs liquid aminos; 3 tbls onion soup mix; (generous tbls's salt & pepper

1. Mix wine with Braggs, onion soup mix, salt and pepper. 2. Put brisket in crockpot3. Pour mixture over the top and cook either high (4 hrs.) or low (8 hrs.)

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Beer Braised Brisket

Prep & Cook: 3 1/4 - 3 3/4 hrs

Servings:

Ingredients: 4 -pound boneless beef brisket, first cut or flat half; 1 tablespoon olive oil; 2 medium onions, thinly sliced; 1dark beer or stout, we like Guinness; 2 cloves garlic, minced; 1 to 2 tablespoons prepared horseradish.

1. Heat oil in Dutch oven or deep 12-inch skillet over medium heat until hot. Place beef brisket in Dutch oven; brown evenly. Remove brisket from Dutch oven; pour off drippings. 2. Add onions to Dutch oven; cook and stir 3 minutes or until crisp-tender. Return brisket to Dutch oven place on a rack about 1 inch above the bottom. Add broth or beer; bring to a boil. Reduce heat; cover tightly and simmer 3 to 3-1/2 hours or until brisket is fork-tender. Remove brisket; keep warm. 3. Cook cooking liquid over medium-high heat 5 minutes or until reduced by half. Stir in horseradish. 4. Meanwhile trim fat from brisket; carve diagonally across the grain into thin slices. Serve with sauce.

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Brisket with Savory Prunes and Carrots

Prep & Cook: 3 hrs

Servings:

Ingredients: 2-1/2 to 3 pounds boneless beef brisket; 1 tablespoon olive oil; 1/2 cup chopped onion; 1/2 cup water; 3 cups sliced carrots (1/4-inch thick); 1/4 cup packed brown sugar; 1 tablespoon fresh lemon juice; 1 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon pepper; 8 ounces pitted prunes.

1. Heat oil in Dutch oven or deep 12-inch skillet over medium heat until hot. Place beef brisket in Dutch oven; brown evenly. Remove brisket from Dutch oven; pour off drippings. 2. Add onion to Dutch oven; cook and stir 5 minutes or until tender. Return brisket to Dutch oven. Add water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. 3. Add carrots, brown sugar, lemon juice, salt, cinnamon and pepper to Dutch oven; continue cooking, covered, 30 minutes or until brisket is fork-tender. Remove brisket and carrots; keep warm. 4. Add prunes to Dutch oven; cook, uncovered, over medium-high heat 5 minutes or until liquid is reduced to 1 cup and prunes are plumped. 5. Meanwhile trim fat from brisket; carve diagonally across the grain into thin slices. Serve with carrots, prunes and sauce.

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Pot Roast With Cranberries

Prep:

Cook:

Servings:

Ingredients: 1 tablespoon butter or extra virgin olive oil; 1/2 cup sugar; 2- to 3-pound piece of chuck or brisket; Salt and freshly ground black pepper; 1/2 cup sherry vinegar or good wine vinegar; 12 ounces fresh or frozen cranberries; 1 orange Cayenne.

Put the butter in a casserole or a skillet and turn the heat to medium-high. Put the sugar on a plate and dredge the meat in it until all the surfaces are coated. Reserve the remaining sugar. When the butter foam subsides, brown the meat on all sides--this will take about 15 minutes--seasoning it with salt and pepper as it browns. When the meat is nicely browned, add the vinegar and cook for a minute, stirring. Add the cranberries and remaining sugar and stir. Strip the zest from the orange (you can do it in broad strips, with a small knife or vegetable peeler) and add it to the skillet. Juice the orange and add the juice also, along with a pinch of cayenne. Turn the heat to low and cover; the mixture should bubble but not furiously. Cook, turning the meat and stirring about every 30 minutes, for 2 hours or longer, or until the meat is tender. When the meat is done, taste and adjust the seasoning if necessary. Turn off the heat and let the roast rest for a few minutes, then carve and serve, with the sauce. With Minimal effort: Faster Pot Roast with Cranberries: Substitute a 2- to 3-pound piece of tenderloin (filet mignon) for the chuck or brisket and reduce the cooking time to about 1 hour, or until the internal temperature is 125 to 130 degrees (medium-rare); you can cook it longer than that if you like.

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Last Updated: July 4, 2005

A cooperative project between California State University, Chico College of Agriculture and University of California Cooperative Extension
Funded by Kellogg California Food and Fiber Future (CF3) Grant #P0076808 and Agriculture Research Initiative