Beef

Crockpot Cabernet Short Ribs

With just a few ingredients you can make a delicious short rib dinner. And the best part? Your crockpot does ALL the heavy lifting. Follow Andy as he shares his recipe for these fall-off-the-bone short ribs. Pro tip: make a day ahead, so you can easily remove any extra fat. https://youtu.be/kePBtpkQoQ0 …

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Sliced Brisket30Nov, 19
Beef

Root Beer Braised Brisket

Root Beer Braised Brisket Prep time: 15 minutes; Cook time: 6-8 hours 4lb -6lb Brisket 2 Large onions slices 4 Carrots rough chop (or 1lb back of baby carrots) 6 Cloves of garlic 1/4 Cup brown sugar 1/4 Cup tomato sauce 1/4 Cup tomato paste 2 Tbs mustard 2 Tbs Worcestershire sauce 1 Tbs paprika 1 Tsp crushed red pepper flake 1 16oz bottle of root beer Brown brisket in a pan and add all ingredients to a slow cooker or dutch oven. Allow to cook for 6-8 hours on low heat. Remove brisket when done and slice or shred. Pour remaining sauce over the top. …

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12Dec, 18
Lamb

Grilled Rack of Lamb Marinated in Red Wine

This recipe is our butcher Eric’s favorite! Grilled Rack of Lamb Marinated in Red Wine Prep time: 8-24 hours; Cook time: 25 minutes (includes resting time) 2-4 Racks of Lamb 1/2 cup Red Wine 1/4 cup Soy Sauce 1 Tbsp Fresh Black Pepper 6 Cloves of Garlic 1 Tbs0 Dried Thyme 1 Tbsp Dijon Mustard 1/4 Cup Canola Oil Blend all of the ingredients except lamb in a blender. Seal in ziploc bags and allow to marinate in refrigerator for 8-24 hours. Grill or broil lamb racks on high heat for 6 minutes a side or until internal temperature is 125F degrees. Allow to rest on cutting board for 5-10 minutes before s …

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07Nov, 18
Lamb

Garlic Rosemary Roasted Leg of Lamb

Prep time: 6 to 24 hours; Cook time: 1 1/2 – 2 1/2 hours (includes resting time) 6 – 8 lb. Bone in leg of lamb 8 Cloves chopped garlic 1/4 Cup fresh rosemary 6 Tbs olive oil 4 Tbs kosher or sea salt 3 Tbs fresh black pepper Score leg of lamb and coat with olive oil making sure to rub into all of the incisions made. Rub in all of the ingredients and wrap in cellophane. Refrigerate 6 to 24 hours. Set oven at 450F and cook for 20 minutes. Lower temperature on oven to 325F and roast for 1 to 1 1/2 hours or until internal temperature of the lamb is 130-135F degrees. Remove from oven and allow to rest …

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