Just to break my grill in from the long winter months I thought I would cook a nice piece of london broil. This is a cut that can be tough, especially if it is from a grassfed cow. I'll show you how to make it… Click to Continue →
grassfed meat
Pot roast is a major comfort food. According to the Encyclopedia of American Food and Drink, the term pot roast first appeared in print in 1881. Back then it was described as meat that is browned and cooked with vegetables and gravy in a deep… Click to Continue →
What better dish for a cold, stormy winter's day than braised short ribs! This is a savory food beyond comfort. One of the more fatty cuts, when it comes from a grassfed animal, the fat is full of beneficial CLA, zinc and magnesium. Humans can't… Click to Continue →
I recently had an opportunity to interview Stanley Fishman about his fabulous new book Grassfed Barbecue. This book gives step by step instructions for successfully grilling grassfed meat so that it is really tender and delicious. I learned so much from reading this book -- I realized I had been making so many mistakes in cooking grassfed meat -- no wonder it was always tough and dry! Here is just a fraction of what you will learn from this wonderful book!
Brisket is probably my favorite cut for braised, slow cooked meat. It is a great treat for any holiday (it is a traditional meal for the Jewish New Year coming up) or just a wonderful savory meal. There are many recipes for brisket that add cans of soup or boxed flavorings. Clearly we do not follow those here. Actually the tastiest cut to get is the whole brisket that has not had any fat trimmed at all.
