October 24, 2012 | Local Sources, Meat & Poultry
This will be a very short post, but it features two of my very favorite things: grass fed beef from Sun Prairie (sponsors of this blog, but you know I loved them before thee sponsored me) and the creative use of leftovers, something I write about often!I’ve been working to cook up any meat from last fall/winter to ready my meat freezer for the new things I’ll be getting soon. Buried under some other random cuts of meat I found that huge grass fed beef brisket from Sun Prairie Beef. You need to cook brisket low and slow to make it tender, and it just happened I had a large container of the mushroom and onion sauce left from the Burgundy Beef I served at an event last week. So simple – just cover the meat with the sauce, sprinkle liberally with chopped fresh parsley, and wrap tightly in several layers of foil. Cook low (about 300 degrees for about 4 hours) and then serve with the gravy. (If you don’t have leftover sauce like I did, top with some mushrooms, onions, and a can of beef broth. You can thicken it into a gravy after the roast has cooked.) Yum!