My Corned Beef recipe has been requested…this must be enjoyed with a heaping earful of Pogues music!
2lbs of (grass fed) corned beef
1 btl Smithwick’s or other Irish beer
1 bag of crab boil spices (if you didn’t buy grass fed then these are probably included with your grocery store meat)
2 cups water
6-8 carrots cut in half
1 head green cabbage cut into quarters
8-10 small red potatoes (skip these Paleo friends, you’ll barely miss them since this is SO good!)
In a large crock pot place the bag of crab boil spices. On top of the bag put your corned beef and pour in Smithwick’s and enough water to fill the crock pot so the meat is covered half way. Cook on a low setting for approx 8 hours. When the beef is tender but not quite done you can put in the potatoes or you can boil them on the stove if you don’t have room in the crock pot. About 30 minutes before you plan on eating put in the carrots and cabbage. Serve with spicy mustard!
Click HERE to go to TheMeatGoat.com to take a look at our Corned Beef!!
“Buying grass-fed, locally and humanely raised meat is better for animals, the environment, and our health. Those advantages are well-documented, and certainly won’t be challenged here. But we were interested in something simpler–does grass-fed, local beef taste better?”
“The two steaks taste so different, it is as though they came from unrelated species.”
I really liked this blog post and its description of the taste differences between grain fed and grass fed steaks. I’m tired of reading anti-grass fed people writing that grass fed beef tastes “grassy”. There are 2 ways to get “grassy” meat. One is buying it from a source or farmer that doesn’t know how to raise high quality beef and the other is leaving it your fridge too long before eating it. I know there are people that don’t mind “grassy” meat but there are others, like myself, who can’t take the smell of it.
Our beef is SUPER fresh, really SUPER DUPER fresh! Our beef comes from cows raised on Amish farms by expert farmers who have been doing it the same way for generations and then it’s processed by my cousin Tom who is an expert, really, a SUPER DUPER expert.
Tomorrow is your day to load up on Vitamin D!!!!
I recently read in the Chicago Tribune that on a Chicago March day 15 minutes gives us 0 IUs of Vitamin D vs 15 minutes in July when we get 20,000 IUs.
I am as pastey as can be, it’s very sad.
Bring on the sun!!!
A packed Meat Goat weekend…
Saturday 12-5 The Empty Bottle 1035 North Western Avenue Chicago
What can be better than an afternoon indoor farmers market with locally-sourced drink specials? Bloody Marys or cider with Templeton Rye are featured!
The monthly Empty Bottle Farmers Market runs Saturday, March 20, from noon-5pm.
Crumb – seriously to die for bread!
http://coopimage.org (Humboldt Park handcrafted hot sauces)
Videnovich Farms http://www.videnovichfarms.com (hand-spun yarn, knitwear, dried herbs)
Chef Diane Botica, http://chefdianebotica.blogspot.com (spice blends, prepared foods)
Grinderman Coffee, http://grindermancoffee.blogspot.com (local roasters of fair-trade coffee)
Celestial Kitchens, http://celestialkitchens.com (savory pies, scones, maybe soups)
Herbally Yours, http://www.herballyyoursvinegar.com (vinegar, dried herbs)
Cheesecake Handmade Beauty, http://www.myspace.com/390331243 (environmentally-friendly bath and beauty products)
Sunday 10-2 Logan Square Winter Farmers Market @ Congress Theater 2135 N. Milwaukee Ave
We’re there, who else do you need?!
just kidding… our friend Anne with her awesome bread, beautiful Macaroons right next to us, the crepe guy, fresh donuts, yummy honey, the list is never ending.
Hope to see you there!!!