Tag Archives: grass-fed meat

braised beef brisket

Braised Beef Brisket (with amazing sauce!!)

This is another one of those “set it and forget it” meat dishes that I love. Like the rest of them, it’s super easy, and just takes time. If you’re at home all day, just start it around noon and it’ll be ready for dinner. If you’re at work all day, stick it in the crock pot on low and it’ll be ready when you get home! Love those kinds of recipes!

About 10 years ago a friend showed me how to make beef brisket using a can of cranberry sauce, a packet of onion soup mix, and beef broth. It made an absolutely delicious sauce and turned out perfectly every time! Of course, I’m obviously not going to use either cranberry sauce (because of the sugar) or onion soup mix (because of…well…everything). So I came up with this version instead.

And it turns out that this makes an even more delectable, irresistible sauce that that old version! My son says that it’s “saucesome.” :) Real food never disappoints!!

Take your beef brisket (preferably from a grass-fed cow!), and season both sides with salt, pepper, turmeric, and marjoram.

braised beef brisket

Heat a large skillet until hot and put in some olive oil, then brown the brisket on both sides.

braised beef brisket

 

Pick up the brisket and slip some sliced onions into the pan, then place the brisket on top of them.

braised beef brisket

Then pour in 2 cups beef broth, 1/2 cup red wine, 1/4 cup balsamic vinegar, and 5 pitted dates.

Yes, I said dates! Even if you don’t like to eat dates, stick them in anyway – you don’t have to eat them. They serve the purpose that the cranberry sauce did in my old recipe: they sweeten up the sauce. As they simmer in the liquid, all their natural sweetness seeps out into the sauce and makes it super yummy!!

braised beef brisket

Pop a lid on it, turn the heat down to low so that the liquid is barely simmering, and leave it for 4-5 hours.

Then you end up with this!

braised beef brisket

If you’re bothered by the fact of the dates, you can remove them now. Otherwise, kind of mash them down to incorporate them into the rest of the sauce.

I always like to serve this with rice, because the sauce poured over top of the rice is absolutely delicious! And we’re really into turmeric rice lately because it’s pretty, and because turmeric is so healthy, so that’s why it’s yellow.

braised beef brisket

And that’s it!

(If you want to do this in a crock pot, you’d season and brown the brisket in the oil, then put all the other ingredients in the crock pot and put the brisket on top. Leave it on low all day, or on high for half a day.) 

Braised Beef Brisket
Author: 
Recipe type: dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
The dates in this recipe lend the sauce its wonderful slight sweetness, so even if you don't like dates leave them in! It's yummy!
Ingredients
  • 1 beef brisket (preferably from a grass-fed cow)
  • 1 onion sliced into rounds
  • turmeric, salt, pepper, and marjoram
  • 2 cups beef broth
  • ½ cup red wine
  • ¼ cup balsamic vinegar
  • 5 pitted dates
Instructions
  1. Season the brisket with the spices.
  2. Heat a large skillet until very hot and drizzle in some olive oil. Add in the onions and then place the roast on top.
  3. Sear the brisket on both sides until browned.
  4. Pour in all the liquid and add in the dates.
  5. Turn down the heat to low and let the liquid barely simmer for 4-5 hours.
  6. If you don't want to eat the dates, remove them. Otherwise you can kind of mash them down to become more a part of the sauce.
  7. Serve with rice or something on which you can pour the yummy sauce!
  8. (To do this in a crock pot, season and sear the meat, then put the brisket in the crock pot on top of the sliced onions and add in the liquids and dates. Cook on high for half a work day or on low for a whole work day.

 

Shared on Real Food Wednesday

marinated pork chops

Balsamic Marinated Pastured Pork Chops

The farm that hosts our CSA, Snipes, is just about 2 miles from our house. It’s an old farm that has been in the Snipes family for 8 generations!! Our entire region used to be farmland, but theirs is the only one left, still standing after all these years right in the middle of urban sprawl. It’s really something of a miracle. So when they announced last spring that they were starting animal shares (for grass-fed/pastured meat, milk, and eggs) I jumped on board! It’s really pretty cool that, now, the meat we eat is raised just down the road from where we live.

We bought a pig share and a cow share, since they were the most affordable, and it’s been great to be able to see those animals grazing around. It’s a real comfort to know without a doubt the condition my meat is in. It’s not only important to me for humane reasons, but also for health reasons. 

Here are the piggies. They forage free in the brush, and are moved every couple months or so to get new land to dig up!

snipes pigs

Compare that to the way factory farmed pork and ham that’s sold in the supermarket is raised. How healthy do you think these animals really are, cooped up like that, eating only grain (which is probably GMO)? Pigs aren’t supposed to eat grain – they’re supposed to eat roots and bugs and plants. And the meat from animals that eat their natural diet is exponentially healthier for us!!

Pigs confined in metal and concrete pens

And here’s one of the cows, grazing away happily.

cow

We started getting our pig share in the early summer, and an interesting thing happened. As we were eating our first pork chops I was intimately aware of the animal that had died so that we could have that meal. It wasn’t just some anonymous “meat” from the store – it was an actual animal I had met. So in our blessing before dinner I mentioned it, and asked that God help us not take for granted the lives that give us our food.

I’ve also found myself being very conscious of not wasting any of it. I want every morsel to be eaten or used to make soup or something. I find myself wanting to honor the life of the animal by not wasting it.

So it’s all been an interesting – and I think beneficial – change in how we view the meat that we eat.

Okay. So down to the recipe. (After all, that’s really why you’re here, right?)

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WFmilk

Falling Down The Rabbit Hole: Grass-fed Animal Products

image

I’ve been noticing that this real food thing is somewhat of a trip down a rabbit hole. You start off simple and slow, but then you learn more, and more, and more, and before you know it you’re a countercultural hippy at odds with everyone around you.

Well, maybe not that extreme.

But sort of.

(I’m kind of one step away from getting my own hens. That’s how bad it is.)

Today my rabbit hole brought me here

birchwood farmsIMG_1791 farm cows birchwood farms IMG_1793

 

for this

IMG_1796 milk and eggs

Eggs from pastured hens, and raw milk from grass-fed cows.

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