Photos of recipes from the new book Tender Grassfed Barbecue
Photos of recipes from the cookbook Tender Grassfed Meat
Brisket Pot Roast for St. Patrick’s Day
By Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue
Most Americans think of corned beef and cabbage when it comes to a traditional Irish meal on St. Patrick’s Day. In Ireland itself, the selection is much more varied, including steak, prime rib roast, stew, or a pot roast made from fresh meat.
One of the glories of Irish cuisine is the magnificent quality of the native ingredients. Most of the beef raised in Ireland is still grassfed and grass-finished, and raised on small farms.
This recipe depends on the quality of the ingredients, and the better the ingredients, the better the dish.
The new beef brisket point introduced by U.S. Wellness Meats is perfect for this recipe. It has the deep beefy flavor of grassfed beef, and a nice fat cap that is needed for this recipe. It is important that all the other ingredients be of high quality as well, meaning organic (or the equivalent) vegetables and herbs, Guinness® stout from Ireland itself, and rich, deeply flavored grassfed beef broth. And it does have a bit of green in it, in the form of green onions and thyme.
This recipe is absolutely delicious and the meat is very tender and flavorful. Here’s the link to the recipe which is posted on the U.S. Wellness Meats blog: