Half Brisket (1 pk) – Premium, Pasture-raised

Description

THE CUT

Brisket comes from the breast/pectoral area of the cow. As an area that is highly exercised, the brisket is fairly lean and full of connective tissue that requires a low and slow method of cooking to achieve tenderness. The whole brisket has two defined sections…the point and the flat. The point is the upper part and has somewhat more fat, and the flat is the lower, leaner part of the brisket. The point may be the most popular choice for smoking, and the flat may be the most popular choice for braising (as in corned beef), but both of these sections are super flavorful and great for both preparations. Our brisket is a whole brisket cut in half, so you’ll have a bit of both the point and flat for a really balanced cut.

PREPARATION

Brisket is often brined for corned beef or smoked, but if you don’t have a smoker and you’re looking for a simpler preparation, braising is still a great brisket option. To braise, start by thoroughly salting and seasoning your brisket from 40 to 120 minutes prior to cooking and let sit at room temperature. Pre-heat your oven to 300 degrees and prepare a super hot cooking surface, such as a cast iron skillet, when ready. Heat oil on the cooking surface and sear roast for 1-2 minutes (depending on surface heat level) on all sides. When all sides of the brisket are seared very brown, add a few tablespoons of butter and turn the brisket in the browned butter for a few seconds to coat all sides. Transfer the brisket to an oven-roasting dish with a bed of salted onions, garlic, potatoes, and carrots and add a beef broth and tomato paste mixture until the brisket is 2/3rd submerged. Cover your oven-roasting dish with an air-tight lid or air-tight foil and place in the oven for about 4 hours. Pull brisket from the oven and enjoy.

Tip: If you prefer to use a slow-cooker, instead of transferring to an air-tight oven-roasting dish, transfer to a slow-cooker with the bed of vegetables, and similarly add the beef broth and tomato paste mixture. Set slow-cooker on high for 30 minutes, and then change to low and allow to braise for 9.5 hours. Enjoy your brisket as a stew of sorts or use braising liquid after cooking to make a gravy by reducing it with cornstarch and butter. If you prefer the latter, plate up your veggies and pulled/sliced brisket meat, and top the meat with the gravy.

WATERLOO RANCH BEEF

This ain’t no grocery store meat. Experience our grass-fed, premium grain-finished beef from our pasture-raised cows. Our cows are never in feedlot-type settings and they are finished on pasture with a combination of supplemental high-quality hays and premium beef-finisher from our local feed mill. This premium feed is mainly a grain and legume mix made with all locally-sourced, non-GMO ingredients, and it is made without corn and soy.

This balanced blend of high-quality grasses and premium supplemental feed truly rewards the rancher and the customer with a happy, healthy animal, and the most nutritious, flavorful, well-marbled, & tender beef. Waterloo Ranch beef is truly the grain-finished beef you can enjoy and feel good about.

PICK-UP LOCATION INFO

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