Recipe Title: Beef Liver & Onions
Product Used: Ground Beef
Submitted by: Willie from Chino Valley
Product Used: Ground Beef
Submitted by: Willie from Chino Valley
Ingredients:
Ingredients
2 lb Beef Liver
2 Onion (sliced)
4 Tbsp Butter (divided)
2 cup Flour
1 Tbsp Salt
Ingredients
2 lb Beef Liver
2 Onion (sliced)
4 Tbsp Butter (divided)
2 cup Flour
1 Tbsp Salt
Instructions:
Liver is one of the most nutritionally dense foods on the planet, with significant amounts of iron, riboflavin, vitamin B12, vitamin A, and copper. Liver is also very high in protein. Iron helps the body to create red blood cells and keeps your blood healthy. Eating a single serving of liver can help you meet your daily recommended amount of most of these vitamins and minerals, reducing your risk of nutrient deficiency.
Liver is one of the most nutritionally dense foods on the planet, with significant amounts of iron, riboflavin, vitamin B12, vitamin A, and copper. Liver is also very high in protein. Iron helps the body to create red blood cells and keeps your blood healthy. Eating a single serving of liver can help you meet your daily recommended amount of most of these vitamins and minerals, reducing your risk of nutrient deficiency.
Recipe Title: Beef Brisket
Product Used: Roasts
Submitted by: Mike Holbrook from Prescott
Product Used: Roasts
Submitted by: Mike Holbrook from Prescott
Ingredients:
6 pounds beef brisket point cut with a ½-inch fat cap
Kosher salt, Freshly ground black pepper, Garlic powder, Celery powder, Onion powder
8 ounces BBQ sauce click for our favorite
½ bottle Liquid Smoke
2 cups Beef Better Than Bullion
6 pounds beef brisket point cut with a ½-inch fat cap
Kosher salt, Freshly ground black pepper, Garlic powder, Celery powder, Onion powder
8 ounces BBQ sauce click for our favorite
½ bottle Liquid Smoke
2 cups Beef Better Than Bullion
Instructions:
Remove any silverskin (white film on meat) and trim the fat cap to ½-inch.
Line a large baking pan (I use a lasagna pan) with foil. Spray the foil with nonstick cooking spray.
Place the brisket in the foil-lined pan and generously sprinkle all sides with each seasoning.
In a medium bowl, whisk together the BBQ sauce and Liquid Smoke.
Pour the BBQ sauce/Liquid Smoke mixture over the brisket. Pour the Beef Better Than Bullion around the brisket but not on top. Cover the brisket with foil and refrigerate 8-24 hours.
Remove the brisket from the fridge 30 minutes before cooking.
Heat the oven to 275°F and set the oven rack to the middle position.
Set the foil-covered pan of brisket in the oven and cook 5 hours.
Check the internal temperature of the brisket. The brisket is done when the temperature registers 200°F. You should be able to lift the brisket in the middle, with tongs, without the brisket breaking.
If the internal temperature doesn’t register at 200°F, then place it back in the oven (covered) and retest every ½ hour.
Once the brisket reaches the desired temperature, transfer it to a cooling rack, open the foil (to let the steam vent) and let it cool at least 30 minutes before slicing.
After 30 minutes, transfer the brisket to a cutting board to slice and discard the cooking liquid.
Remove any silverskin (white film on meat) and trim the fat cap to ½-inch.
Line a large baking pan (I use a lasagna pan) with foil. Spray the foil with nonstick cooking spray.
Place the brisket in the foil-lined pan and generously sprinkle all sides with each seasoning.
In a medium bowl, whisk together the BBQ sauce and Liquid Smoke.
Pour the BBQ sauce/Liquid Smoke mixture over the brisket. Pour the Beef Better Than Bullion around the brisket but not on top. Cover the brisket with foil and refrigerate 8-24 hours.
Remove the brisket from the fridge 30 minutes before cooking.
Heat the oven to 275°F and set the oven rack to the middle position.
Set the foil-covered pan of brisket in the oven and cook 5 hours.
Check the internal temperature of the brisket. The brisket is done when the temperature registers 200°F. You should be able to lift the brisket in the middle, with tongs, without the brisket breaking.
If the internal temperature doesn’t register at 200°F, then place it back in the oven (covered) and retest every ½ hour.
Once the brisket reaches the desired temperature, transfer it to a cooling rack, open the foil (to let the steam vent) and let it cool at least 30 minutes before slicing.
After 30 minutes, transfer the brisket to a cutting board to slice and discard the cooking liquid.
