Thursday, March 31, 2011

Flat-Iron takes it's Place on The Plate!



Full Bodied Flat-Iron

Serves 2
Great for the grill. broiler, or stove top

3 Tbsp olive oil
3 cloves garlic, crushed
1/2 c. full bodied red wine, cabernet, merlot, syrah
1/2 bu. parlsley, rough chopped
2 sprigs rosemary, rough chopped
1/2 tsp salt
1 tsp ground black pepper

salt and black pepper to taste

Mix all ingredients in a bowl.
Put the flat-iron in a resealable plastic bag and pour marinade in.
Try to close the bag while squeezing out at much air as possible.
Let sit in refrigeration for 2 to 3 hours.

Remove from marinade and discard bag and excess.
Re-season with salt and pepper.

In desired method, cook in medium high heat to desired doneness.

Slice against the grain to serve.
Great for salads, sandwiches, or as the star of dinner!

Monday, March 14, 2011

Saint Patrick's Day Corned Beef Briskets

Stop by and pick-up your corned beef brisket for Saint Patrick's Day. They are selling fast so please pre-order by Wednesday since availability is limited.

First time cooking one?  It's easy - corned beef is a cut of brisket that has been pickled or slow-cured in a seasoned brine. We slow cure ours in a seasoned brine for two weeks.  When cooked the right way it is moist and delicious. It is a cut of meat that requires a slow cooking with plenty of moisture.  Here's how easy it is to cook this Irish tradition:

1.  Put the brisket in a pot and cover it with water.
2. Bring to a boil and then simmer for 3-5 hours.

Let brisket stand for 15 minutes and cut across the grain or it will be chewy.

The Organic Butcher
703-790-8300

Thursday, March 3, 2011

Shenandoah Lamb Chops with a Mint Mustard Sauce



Calling all lamb lovers!!  Here is a great recipe for lamb loin chops.....
enjoy the flavor of our local lamb with this tasty sauce.  
Great for a dinner party but easy enough 
for a weeknight dinner.



Sauce Ingredients:

3 tablespoons mint jelly
1 tablespoon white wine vinegar
1 tablespoon stone-ground mustard
1/4 cup chicken broth
1 tablespoon olive oil



Coat a heavy bottomed pan with olive oil. Cook the chops over medium high heat for about 4-5 minutes a side.  Transfer to a plate. Whisk the ingredients for  the sauce and pour into the same pan, scraping the bits off the bottom of the saucepan. Cook for a few minutes and pour over the chops. 

We love to serve this dish with couscous and our Endless Summer greens or local organic spinach. 


Bon appetit!

Tuesday, February 22, 2011

Grayson Farm Braised Short Ribs


 Delicious!  These grass-fed short ribs from local Grayson Farm are incredible.  We love this hearty and simple recipe.   
                                          


Ingredients

  • 6 bone-in short ribs (about 5 3/4 pounds)
  • Kosher salt
  • Extra-virgin olive oil
  • 1 large Spanish onion, cut into 1/2-inch pieces
  • 2 ribs celery, cut into 1/2-inch pieces
  • 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
  • 2 cloves garlic, smashed
  • 1 1/2 cups tomato paste
  • 2 to 3 cups hearty red wine
  • 2 cups water
  • 1 bunch fresh thyme, tied with kitchen string
  • 2 bay leaves

Directions

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
Preheat the oven to 375 degrees F.
While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan.Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.