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Important Cooking Notes For The Grill:

The only way to make Thompson Valley Natural Grass-fed Angus Beef bad is to over cook it. Grass-fed Beef, because it is much leaner than traditional beef, cooks faster. Therefore it is easier to over cook and dry out. Our beef is best cooked medium to medium rare of rarer. Remember, meat will continue to cook its self after you remove it from the grill, try pulling it off just before it is cooked to your liking.

                                            Corned Beef 

I found this recipe a number of years ago for making our own corned beef briskets. It is quite simple and you end up with delicious corned beef for St. Patrick's Day.                             

2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds ________________
1 teaspoon black peppercorns
8 whole cloves                            or substitute 8-10 Tbl spoons of
8 whole allspice berries               Pickling Spice
12 whole juniper berries
2 bay leaves, crumbled ___________________
1/2 teaspoon ground ginger
2 pounds ice
1 (up to 5 pound) beef brisket
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.



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