Basic Braise for Beef, Lamb, Goat or Pork


Old Creek Ranch offers 100% grass-fed, pastured raised beef, goat, lamb, and pork meat free 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.


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


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.