Here’s the inside scoop on how we cooked an amazingly simple and delicious meal for Hanukkah.
As Reno and Eden gobbled down after school snacks I prepped the roast and popped it in the oven to braise.
It was chore time, we all dressed up in our warm clothes, fed and watered the horses, chickens and cows. When we returned, our home was filled with an amazing aroma. Our mouths were watering as we took of our snow clothes.
Then, I placed a spaghetti squash and spinach squares in the oven alongside the braising brisket. Bam, in another hour or so guests arrived,
I sliced the beef and the meal was on the table. Hardly any mess, no gravy to be made. The table was quiet, only ummms and yummms and “can I have more mom” to be heard—until we lit the menorahs.
5 step SWF Brisket, serves 6+, prep 20 min, braise 3 hours
SWF beef Brisket 4 lb (alternatively SWF chuck roast, lamb shanks or shoulder)
2 TBS Olive Oil
dry rub-2 tsp kosher salt, 1/2 tsp pepper, 1 tsp garlic powder
One medium onion sliced
4 celery stalks cut in thirds
4 carrots cut in thirds
2-3 C red table wine
1 C beef or chicken stock
2 TBS VT Maple Syrup
1. Prepare Meat:4 lb SWF beef brisket, 4 SWF lamb shanks or 4 lb SWF pot roast, thawed, blotted dry, rubbed with salt, pepper and garlic powder
2. Brown: Place prepared meat in Dutch oven with a dash of olive oil and brown on both sides stove top on medium high, 10 min
3: Prepare Sauce and Veggies to Braise: Remove beef from pan and place on a plate. Turn down the burner to medium and add 1 sliced onion, 3-4 ribs of celery, 4 carrots in 3rds, salt and pepper to taste. Sauté until onions are transparent or slightly brown. Add 2-3 cups of red table wine, turn the heat up again to medium high and bring the wine and veggies boil, then add 1 cup of stock (I use chicken or beef, whatever is convenient)
4. Braise:Place the browned roast on top of the veggies and wine in your Dutch oven and cover. I take the knob off my Dutch oven cover which leaves a small whole in the top of the cover-it makes the sauce thicken as it simmers down. Braise in a preheated 325 degree oven for 2.5-3 hours, turning the roast 1/2 way through cooking.
5. Plate:Take the meat out of the pan and place on a cutting board. Slice across the grain or pull it with 2 forks if it is a brisket. Taste the cooking liquid (your sauce) and season it with a little bit of maple syrup if you desire. If you see a lot of clear liquid on top of the sauce, separate it out. I set the veggies aside and pour the sauce into a 4 C liquid measure cup, the clear liquid(fat) rises to the top and I pour it off carefully and reserve the sauce that remains. Place the meat back into the Dutch oven or a serving plate, top with the veggies and reserved sauce and you have your meal!
Where can you buy a brisket or chuck roasts? Most people have heard of smoked brisket at a BBQ restaurant but they are rarely found in a store—especially grass fed beef brisket.
If you buy one of our assorted packages you might just get one, especially if you request it. Braising cuts rival pizza at our house in the winter and fit the bill for satisfying hunger without the extra carbs!
Want to know a secret?
A big secret to staying motivated to cook new dishes if you buy our products is in the organization of your freezer! When I get my meat home from the processor, I make sure it is stored in the freezer in cardboard boxes labelled according to cooking style. I have 3 types of boxes with mixed cuts; braise/roast, grill or ground.
Once a week, I take out several random cuts, put them in the refrigerator to thaw. While the meat is thawing, I find a recipe to match the cut I have randomly chosen and plan my shopping for ingredients, veggies and sides accordingly. You won’t find yourself digging around in the freezer anymore, saying things your children shouldn’t hear. You’ve gotta try it!
If you are new to SWF, now that you are thinking of it, request your free sample of ground beef by contacting me and make an order today. You won’t regret it!
Happy Healthy Holiday wishes to all,
Not sure about cooking a roast like a brisket? I hear you, ground meat is the go to for most of us, no mess, no fuss, thaws in a jiffy, predictively amazing. Now roasts on the other hand— Roasts—get a bad rap, dry, easy to over cook, gravy to be made, huge groups of guests needed to share with—Not So—this recipe is so simple, low stress and predictable that it challenges those stereotypes.