Recipe inspiration for your leftover pulled pork.
Recipe courtesy of Sunny Anderson for Food & Wine
4 pounds boneless beef short ribs, cut into 3-inch long pieces
Kosher salt and freshly ground black pepper
2/3 cup light brown sugar
1 teaspoon Hungarian paprika
1/2 teaspoon garlic powder
1 tablespoon white vinegar
1/2 teaspoon dried ground thyme
2/3 cup ketchup
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
Preheat the oven to 300 degrees F.
Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste.
In a small bowl, combine all the remaining ingredients and stir to incorporate.
Pour the sauce over ribs and toss well, coating all the pieces.
Cover with aluminum foil and roast until cooked through and tender, about 3 hours.
Remove the foil during the last 30 minutes of cooking to brown the top.
Transfer to a serving platter and serve.
The BA Smash Burger
Vegetable oil (for pan)
1 pound ground beef chuck (20% fat)
4 slices American cheese
4 potato rolls, toasted
Ketchup, mayonnaise, shredded iceberg lettuce, and dill pickle slices (for serving)
Heat a cast-iron griddle or large heavy skillet over medium-high until very hot, about 2 minutes, then lightly brush with vegetable oil. Divide ground beef into 4 equal portions (do not form patties).
Working in batches if needed, place portions on griddle and smash flat with a spatula to form 4"-diameter patties (craggy edges are your friend). Season liberally with salt and cook, undisturbed, until outer edges are brown, about 2 minutes. Flip patties, season with salt, and place a slice of cheese on top of each patty. Cook until cheese droops and burgers are medium-rare, about 1 minute.
Serve patties on rolls with ketchup, mayonnaise, lettuce, and pickles.
Texas-Style Smoked Brisket
1 10–12-pound whole beef brisket, fat trimmed to a 1/4-inch thickness
1/3 cup kosher salt
1/3 cup freshly ground black pepper
Season the meat:
An hour before preparing the grill, place brisket on a rimmed baking sheet. Mix salt and pepper in a small bowl and season the meat all over (it should look like sand stuck to wet skin but without being cakey). Let meat sit at room temperature for 1 hour.
Prepare your grill:
Fill chimney starter with charcoal; light and let burn until coals are covered with a thin layer of ash. Pour contents of the chimney into one side of the grill. Place 3 chunks of wood next to (not on top of) coals. (You want the wood to catch slowly and smolder. Placing them on top of the coals will cause them to burn too quickly.) Place grate on grill and cover grill, making sure to position vent on the lid as far from heat source as possible. (This helps draw the smoke up and over the meat as it rises). Stick thermometer through the top vent. Heat until thermometer registers 225–250°, adjusting vents on bottom and top of the grill as needed to maintain temperature.
Maintain the heat
Adjust vents as needed to control temperature. Check coals and hardwood about every 45 minutes. (Try to open lid as little as possible; check and replenish coals and hardwood at the same time.) For the coals, once you have checked them and decided to add more (they've burned down enough that you'll need more to keep your fire going and maintain your grill temperature), fill a chimney halfway with coals, then add coals to grill once they're covered with a thin layer of ash. (If you have a hinged grill grate, you can remove 1 lit coal from the grill with a pair of long tongs and place at the bottom of the chimney to quickly light more coals.) If you control the heat well, you shouldn't need more than 4–6 chimneyfuls of coals to cook the brisket (2–4 chimneyfuls if finishing brisket in the oven). When checking hardwood, move it around to a hotter spot if needed, or replenish extinguished chunks to keep the level of smoking constant. Make sure to reposition top vent on the lid over meat and away from the heat source when replacing.
Know when it's done:
Keep smoking the brisket, rotating every 3 hours and flipping as needed if top or bottom is coloring faster than the other side, until meat is very tender but not falling apart and an instant-read thermometer inserted into the thickest part of meat registers 195°–205°, 10–12 hours total.*
Transfer brisket to a carving board and let rest at least 30 minutes. Slice brisket against the grain 1/4-inch thick.
Serve it with:
Coleslaw, potato salad, and pinto beans.
Gochujang-Marinated Skirt Steak
3 tablespoons gochujang (Korean hot pepper paste), plus more for serving
3 tablespoons olive oil, plus more for grill
3 tablespoons plus ½ cup seasoned rice vinegar
1 medium red onion, halved through root end
1 skirt steak (about 1 pound), halved crosswise
Warm tortillas (for serving)
Combine 3 Tbsp. gochujang, 3 Tbsp. oil, and 3 Tbsp. vinegar in a large resealable plastic bag. Throw in several generous pinches of salt and grate in half of the onion on the large holes of a box grater. Add steak and seal bag, pressing out air, then rub steak to coat; chill at least 30 minutes and up to 12 hours.
Meanwhile, thinly slice remaining half of onion and combine in a large bowl with remaining ½ cup vinegar and a pinch of salt. Let sit until onion is softened, at least 30 minutes and up to 2 hours; drain.
Prepare a grill for medium-high heat; oil grate. Remove steak from bag, letting excess marinade drip off; discard marinade. Grill, turning once or twice, until lightly charred on the outside and medium-rare in the thickest part, 4–6 minutes, depending on the thickness of the meat. Transfer to a cutting board and let rest 10 minutes before thinly slicing against the grain.
Season meat with more salt and serve with tortillas, pickled onion, and more gochujang.
ROAST LEG OF LAMB
with Potatoes and Asparagus Gremolata
Recipe courtesy of Bon Appétit
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon freshly ground black pepper
- 8 teaspoons kosher salt, plus more
- 1 8-pound bone-in leg of lamb, shank attached, frenched
- 4 tablespoons olive oil, divided
- 3 pounds baby Yukon Gold potatoes, scrubbed
ASPARAGUS & ASSEMBLY
- 1 pound asparagus, trimmed
- Kosher salt
- 4 scallions, white and pale green parts only, thinly sliced crosswise
- 2 garlic cloves, finely grated
- ½ cup pine nuts
- ¼ cup finely chopped parsley
- 1 tablespoon finely grated lemon zest
- ¼ cup fresh lemon juice
- 1 tablespoon finely grated orange zest
- 2 tablespoons fresh orange juice
- 1 teaspoon honey
- ½ teaspoon crushed red pepper flakes
- Freshly ground black pepper
- ¼ cup finely chopped mint
- 2 tablespoons olive oil
- Flaky sea salt
- Chopped chives (for serving)
Whisk cumin, coriander, pepper, and 8 tsp. salt in a small bowl. Trim excess fat and any membrane from lamb; discard. Pat lamb dry with paper towels and rub with 2 Tbsp. oil. Rub spice mixture all over lamb. Place, fat cap down, on a rack set inside a roasting pan and chill, uncovered, at least 12 hours and up to 24 hours.
Let lamb come to room temperature, about 2 hours.
Preheat oven to 500°. Toss potatoes with remaining 2 Tbsp. oil in a large bowl; season with salt. Roast lamb 20 minutes. Turn over and roast until well browned, 5-10 minutes. Remove from oven and slide potatoes under rack in roasting pan. Reduce oven temperature to 325° and roast until potatoes are lightly browned and very tender and an instant-read thermometer inserted into the thickest part of leg registers 118° for medium-rare, 1-1½ hours. Tent pan with foil and let lamb rest 1 hour.
ASPARAGUS & ASSEMBLY
Cook asparagus in a large pot of boiling salted water until bright green and crisp-tender, about 1 minute. Drain and transfer to a bowl of ice water. Let cool; drain. Slice asparagus into ¼"-thick rounds; set aside.
Mix scallions, garlic, pine nuts, parsley, lemon zest, lemon juice, orange zest, orange juice, honey, and red pepper flakes in a medium bowl; season with kosher salt and black pepper. Let gremolata sit at least 20 minutes, or cover and chill up to 12 hours.
Ten minutes before serving, stir mint, oil, and reserved asparagus into gremolata; season with kosher salt and black pepper.
Slice lamb ½" thick; season with sea salt. Toss potatoes in pan with some chives. Serve lamb topped with gremolata with potatoes alongside.
Your Holiday Pre-Order Can Benefit Bracken's Kitchen And Feed Those In Need
This holiday season, The Butchery has teamed up with local nonprofit organization, Bracken's Kitchen, to help feed those in need in Orange County. When placing a pre-order for your holiday meals, mention "Bracken's Kitchen" and The Butchery will donate a healthy and delicious meal to the less fortunate. Check out our select holiday offerings currently available for pre-order and prepare for your holiday party with our wide selection of high-quality meats, made-to-order charcuterie plates and more!
Bracken’s Kitchen works to combat food insecurity in Orange County by delivering meals to the hungry through mobile kitchens and food trucks. The organization aims to bring both healthy and high-quality meals to those who need it most. As Bracken’s continues to grow, their goal is to continue to have a bigger impact on hunger by becoming a place of employment for those who would work for and with them.
Don’t miss out on this opportunity to give back with The Butchery and feed more than your holiday guests this year!
Call or stop by one of our three locations to place your pre-order today.
Happy Holidays from The Butchery team!
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