These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Sister Barb's Grass-Fed Beef Brisket
From Champaign, OH
<p>Wine- Braised Grass-Fed Brisket<br /> Red wine permeates this fork-tender meat, while the soy sauce and cranberry juice add a nice balance of saltiness and sweetness. Use a large size slow cooker for this 6# hefty cut! Enjoy!</p>Source: Sister Barb (Entered by Linda Vernon)
Serves: 12-14 servings
Ingredients
3 large
onions
1 1/2 tsp
salt
1 tsp
pepper
3/4 tsp
rosemary
1/2 tsp
cayenne pepper
6 lb
beef brisket
3/4 cup
red wine
3/4 cup
beef stock
3/4 cup
cranberry concentrate
1/2 cup
soy sauce
5 large
garlic cloves
1/2 cup
flour
Step by Step Instructions
- In small bowl, combine salt, pepper, rosemary and cayenne pepper; rub over both sides of brisket. Place onions in a large bowl; place brisket on onions, fat side up. In separate bowl, stir together wine, stock, cranberry concentrate, soy sauce and garlic; pour over brisket. Cover and refrigerate for at least 12 hours or for up to 24 hours. Remove brisket to plate; pour onions and liquid into slow-cooker; top with brisket. Cover and cook on low for 12 hours or until meat is fall-apart tender. Transfer brisket to cutting board; tent with foil for 10 minutes. Slice thinly across the grain; arrange on platter. Skim any fat from juices; whisk flour with 1/3-1/2 cup water; whisk into slow-cooker. cover and cook on high for 20 minutes or until thickened. Pour over brisket and serve!