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!