Basic Braise for Beef, Lamb, Goat or Pork

short-ribs

Old Creek Ranch offers 100% grass-fed beef, goat and lamb meat and pasture raised pork, all raised without the use of antibiotic or hormones. Meat from grass fed animals is a rich source of heart-healthy omega-3. In addition, this meat also contains higher levels of beta-carotenes, vitamin E, as well as conjugated linoleic acids or CLA, known as a cancer fighting fat. Lower in fat, cholesterol, and calories, grass fed meat has a rich, natural flavor. Because these meats are much leaner than conventionally raised meat, they require a slower method of cooking called braising. Grass fed meats should be cooked carefully, with lower heat and less cooking time.

INGREDIENTS:

Meat for braising: bone in, shank, leg, shoulder, short ribs
4-5 garlic cloves, minced (use more or less, your preference)
1 large onion, cut in half, sliced
1 1/2 cups liquid: beer, stock, or part wine and stock
Salt, pepper and other seasoning – experiment a little!
Assorted vegetables, as desired

METHOD:

Place all ingredients in crock pot or dutch oven with tight fitting lid. Cook meat at 250°F for 4-5 hours. If desired, add carrots, celery (or vegetables of choice) about 1 1/2 hours before serving. Serve over rice, mashed potatoes or polenta.

SOURCE: Recipe courtesy of Old Creek Ranch.

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