Grass-Finished Beef Recipes

Dazzling Beef Brisket

beef brisket

Recipe provided by Hal Walter.

A beef brisket can be a challenging cut to cook but when done properly few things can beat the flavor.

First mix up a small amount of sauce. I just sauté some onion and garlic with smokey sea salt, paprika, ground mustard, and black pepper and then add puréed tomatoes (home-canned or buy in glass). Let simmer until onions are very soft.

Take your Sangres Best brisket out to the grill, even if it’s winter, and sear on both sides.

I like to cut a bunch of thick sliced onions and put down on the bottom of a heavy enameled dutch oven or casserole. Then place the brisket on top of the onions and pour the sauce over it. Cover with heavy lid and place in the oven at 375 degrees for about a half hour, then turn the oven down to 180.

Leave in the oven until tomorrow. That’s right — overnight is best.

A few hours before I am ready to eat the brisket I like to roast some multi-colored peppers. Then just before serving you can remove the cover, add these peppers and hit with some high heat.

Often, I will remove the brisket from the pan and carefully (it should be fall-apart tender) place it back on the grill for a little added flavor.

Slice the brisket to serve with the vegetables and some of the sauce from the bottom of the pan.

After all this cooking and waiting, the biggest challenge is to not founder eating too much of this amazing brisket!


Braised Beef Stew

Braised Beef Stew

Recipe provided by Hal Walter.

Celebrate cooler weather with this hearty braised beef stew that can be made in an afternoon.

Use one or two meaty soup bones and about a pound of stew beef for the foundation. Spread out the bones and stew beef in a roasting pan and drizzle with some olive oil, and season with sea salt and pepper. Roast uncovered at 375° until meat begins to brown.

Place the meat in a heavy Dutch oven with about one cup of puréed tomatoes and one large chopped onion. Add carrots and other vegetables of our choice.

Now add some broth (beef or chicken stock works well). Do not completely cover the stew with the liquid. Lower oven heat to 300°, cover and place back in the oven for several hours until meat is fall-apart tender. The stew should be thick and hearty.

This is great served over mashed potatoes — merely boil potatoes until fork tenders. Drain and let dry. Mash with butter and real whole cream. I prefer Yukon gold spuds, and usually leave the skins on.

Garnish with fresh parsley.


Have a recipe you want to share? Send your favorites to elin@sangresbest.com!