Reduce the heat to low and cook, covered, for three hours. Add the cup of bone broth (or water, if you don’t have broth on hand) to the Dutch oven.Let the vegetables cook until they’re lightly golden brown. Add the remaining onion along with the sliced carrots and celery to the Dutch oven.When the tallow is hot, sear the roast well on all sides. Heat the 2-3 tablespoons of bison tallow in a large Dutch oven.Once marinated for the desired amount of time, drain the meat.Turn the meat over once or twice per day so that it absorbs the marinade evenly. Let the meat marinate in the refrigerator for 3-5 days (for optimal flavor – but you can shorten the marinating time and still get a delicious sauerbraten). Cover the bowl securely with plastic wrap.Add just enough water that the marinade covers the meat completely. Add in the red wine vinegar, red wine, bay leaves, peppercorns, cloves and one of the onions.
Place the meat in a large glass bowl (or ceramic – just don’t use a metal or plastic one).Make sure it’s a nice, abundant coating – don’t be afraid to overseason. Season the beef chuck roast generously with sea salt and freshly ground black pepper.Sea salt and freshly ground black pepper to tasteĪlso Read: Beef & Wild Boar Lasagna: Trust Us, It’s Worth The Effort.1 beef chuck roast (you could also use bison).Every order is hand packed at our warehouse in Santa Fe and shipped in reusable coolers with dry ice, straight to your door. Everything is pressure sealed immediately after butchering and flash frozen at the peak of freshness.
Five people work on one animal at a time and the utmost care and precision is put into each cut of meat. Our beef is cut by Amish butchers who have been practicing their craft for generations. We work exclusively with masterful local butchers. We started stocking beef due to popular demand from customers who wanted to eat this meat with the knowledge that it’s impeccably sourced.Īlso Read: The Ultimate Beck & Bulow Roast Beef Sandwich Recipe We felt the same way, until we began sourcing from this farm. People tell us all the time that they stopped eating beef because it was too difficult to find a truly reliable source. Our cattle enjoy the shade of large trees, blue sunny skies and direct access to this river. As you might guess, this means the grass is incredibly pure and nutritious. These fields are naturally irrigated by a sparkling river flowing with ice-melt from the Sangre de Cristo mountains. For those familiar with New Mexico, it might sound surprising that there’s so much lush green grass for them to graze on. The cows roam freely as far as the eye can see with extremely minimal handling. Our grass-fed & finished beef is raised essentially wild on a beautiful 20,000 acre ranch here in New Mexico.
I chose to make this dish with a beef chuck roast, but one of our bison roasts would be equally delicious. These directions are for a stove top preparation, but this is also a great dish to prepare in a slow cooker or Instant Pot. The meat soaks up all the flavors of red wine, peppercorns, cloves, bay leaves and onion. These cuts contain a lot of connective tissue that the marinade will effectively break down. Cuts of meat like chuck roast or rump roast are often used that will become meltingly tender from the long marinating time.Īlso Read: Grass Fed & Finished Chinese Takeout Mongolian Beef One of the national dishes of Germany, sauerbraten traditionally consists of meat that has been marinated for three to five days (or sometimes as long as ten!) for optimal tenderness. This traditional German sauerbraten is just the thing to make for a cozy night at home with loved ones.
0 kommentar(er)
