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Photo by @annefood<\/a><\/p>\n You may have noticed that we talk a lot about produce here at Foodstand, taking note of the seasonal fruits and vegetables we eat throughout the year. But good food is more than vegetables. And the star of the holiday table is often meat\u2014long-cooked brisket, prime rib, beef tenderloin, roast goose, pork loin, turkey\u2026 The list goes on.<\/p>\n There has been a lot of conversation surrounding meat recently, and if you stay on top of the news (or Foodstand\u2019s weekly newsletters!) you\u2019ve probably heard about the World Health Organization\u2019s latest findings<\/a> about processed and red meats. Limited consumption is better for one\u2019s health, and also for the well-being of the planet. But a good food diet is a well rounded one, and being mindful is a big piece of the puzzle. Plus, meat is packed with protein and has many vitamins and minerals our bodies need. So if it plays a crucial role on your holiday table, then enjoy it! Just make sure it\u2019s the best meat it can be! Here\u2019s a quick guide to help you out at the butcher.<\/p>\n Certified USDA Organic: <\/strong>Animals must be fed non-GMO grain and grass produced without pesticides or synthetic fertilizers, and be raised without the use of hormones or antibiotics. They must also be raised in a way that accommodates their natural behaviors such as grazing on pasture a minimum of 120 days per year.<\/p>\n HFAC Humane Certified:<\/strong> Animals that are certified humane<\/a> have been raised without hormones or antibiotics, and with attention paid to a variety of other factors such as stocking density, sleep periods, litter management, pasture time, and slaughter methods.<\/p>\n Natural vs Naturally raised:<\/strong> Natural doesn\u2019t mean a whole heck of a lot besides suggesting that the meat has been minimally processed\u2014there\u2019s no governing body or qualifications for the term. Despite common belief, meat labeled natural can be raised using hormones and antibiotics. That\u2019s where naturally raised comes in, which does require that animals are raised eating food without animal by-products or being given hormones or antibiotics. This doesn\u2019t however, have any bearing on the animals’ environment.<\/p>\n Cage free vs Free range:<\/strong> Cage free is fairly self explanatory\u2014poultry that was not raised in a cage. Read: still lives inside, just not in cages. If you want poultry that was raised with access to the outdoors, look for free range, though the classification doesn\u2019t mandate how much outdoor time the animals have.<\/p>\n Pasture raised vs Grass fed:<\/strong> Pasture raised requires that the animals are raised outdoors without confinement. However, these animals may have been fed grains in the winter months when grazing is not possible. If you are looking for pasture raised and a solely grass diet, choose grass fed. Note: 100% grass fed beef tends to be leaner, more intensely flavored, and slightly tougher than its grain fed counterparts. Could make for an interesting taste-test to cook both and compare!<\/p>\n <\/span><\/p>\n Photo credit: James Ransom for Food52<\/a><\/p>\n INGREDIENTS<\/strong><\/p>\n 3 pounds second-cut brisket METHOD<\/strong><\/p>\n Rub brisket all over with salt and pepper and allow to sit out at room temperature for 40 minutes. After 40 minutes, the moisture that the salt releases from the meat should be reabsorbed into the meat. If the surface of the brisket is still beaded with moisture, allow the meat to sit out at room temperature a little longer.<\/p>\n Preheat oven to 325\u00b0 F. Heat the oil in a large Dutch oven over high heat and sear brisket for 5 minutes on each side, or until a nice crust forms. After searing, remove the meat from the pot and set it aside.<\/p>\n Melt butter in the Dutch oven and add onions, garlic, thyme, carrots, and tomato paste and cook over medium heat until onions are soft and slightly browned\u2014about 5 to 7 minutes. <\/p>\n Return brisket to Dutch oven and add the apricots or prunes, beef stock, and red wine. The brisket should be completely submerged in liquid\u2014if it isn\u2019t, add water or more stock until it is. <\/p>\n Cover the Dutch oven with a lid and cook in the oven until the meat is falling apart, about 3 1\/2 to 4 hours. <\/p>\n When the meat is done, remove it from the Dutch oven, set it on a platter, and cover in foil to keep it warm. Boil the liquid over medium heat until it reduces to approximately 4 cups\u2014this should take about 25 minutes.<\/p>\n After it has reduced, strain the sauce through a sieve and taste it to adjust seasoning.<\/p>\n Cut brisket against the grain in 1\/4-inch strips and serve with sauce and stewed apricots or prunes, onions, and carrots.<\/p>\n Serves 6<\/p>\n <\/span> <\/p>\nPLEASE EAT RESPONSIBLY<\/h2>\n
EAT & DRINK<\/strong><\/h3>\n
\nSWEET AND SAVORY BRISKET by Cara Nicoletti for Food52<\/a><\/h3>\n
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1 1\/2 tablespoons kosher salt
2 teaspoons black pepper
2 tablespoons neutral cooking oil
2 tablespoons unsalted butter
3 medium white onions, chopped
6 garlic cloves, peeled and smashed
2 sprigs thyme
2 medium carrots, peeled and cut into chunks
1 1\/2 tablespoons tomato paste
3\/4 cup dried apricots or prunes
6 cups beef stock
1 bottle of red wine (I used cabernet)<\/p>\n
\nPORK TENDERLOIN WITH SHALLOTS AND PRUNES by David Tanis<\/a><\/h3>\n
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