Here are a variety of our favorite recipes plus a list of marinades and rubs. Many of our customers have wondered how best to prepare brisket, chuck roast, and short ribs. We have concentrated on recipes that will help with those cuts of meat since they are often considered less desirable. In reality these cuts are among the tastiest and most succulent cuts and can be very tender if they are properly prepared.
“The key to a tender and juicy brisket roast is to cook the roast slowly and with a lot of moisture with the right ingredients. I have cooked brisket in different ways and I will share one of these with you. There are many kinds of “rubs” which you can use to impart flavor, some of which can be found at the end of this recipe list. Of course, the quintessential flavoring for brisket is a good barbeque sauce.”
“There are several ways to prepare short ribs. Three ways that I’ve experimented with are the 1) boiling/slow roasting/pan frying method, 2) crock pot method, and 3) slow roasting in foil method. These methods are presented in order of slow to fast preparation time. I’ll share #3 as it is typically what I do in a very quick manner just before going to bed. I wake up and my lunch and/or dinner for the day is ready to go.”
“We come from a large family and many members have contributed to a lively and varied culinary environment for the holidays. One uncle has provided some of the best chuck roast again and again. He essentially treats it like one would a brisket. You can use the process you see above for brisket and you will achieve satisfactory results. Let’s assume we did the same thing through step 3 above (though, not worrying so much about flipping the roast as one does with a brisket for good reasons). After taking the roast out of the oven, try this:”
“Marinades are a great way to add extra flavor to your beef before grilling or cooking meat any number of ways. They can even tenderize it in some cases. Tender beef cuts such as T-bone, top loin, tenderloin, ribeye, top sirloin and chuck eye can be marinated for as little as 15 minutes, or up to 2 hours for great results. Less tender cuts should be marinated six hours, or even overnight. The Colorado Beef Council says that if you want the marinade to tenderize your meat, it “must contain an acidic ingredient such as lemon juice, yogurt, wine or vinegar, or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.”
Use enough marinade to coat the beef you will be cooking. Store the marinating meat in the refrigerator in a covered, non-reactive container, either food-safe plastic or glass. Discard any marinade that was used for the meat. If you want to save some to use as a sauce later, reserve it beforehand.
Rubs are generally dry and only add flavor to your meat. Just like the name indicates, they are rubbed on the surface of the meat before cooking.”