Fossil Farms Traditional Corned Beef and Cabbage
Download printable .pdf file.
This traditional St. Patrick’s Day corned beef and cabbage is simple to make and ready within 3 hours. While the meat simmers, you will have time to get the celebration started! Warning; you may have to host St. Patrick’s Day every year thereafter.
Ingredients
1 pc Fossil Farms Naturally Raised Angus Beef Brisket
1 box Spicely Organic Pickling Spice, or 1 jar pickling spice
2 ea. onion, cut in quarters
3 ea. large carrots, cut in 1⁄2 inch rounds
1 ea. green cabbage, cut in 2 inch squares
8 ea. medium sized red potatoes, cut in quarters
Salt and pepper
1⁄2 ea. stick of butter
Directions
Remove brisket from package and pat dry. Place brisket in large pot and add water to cover the meat by one inch. Add the pickling spice and onions to the pot, and simmer for 2 hours. Do not boil. Add carrots and potatoes and cook for 30 minutes. Add cabbage, cook for 15-20 minutes. Remove the vegetables from liquid, and place in a serving bowl, adding butter for extra flavor. Season with salt and pepper, if needed. Remove the brisket from the pickled water, and slice thin 1⁄4 inch.
Fossil Farms Smoked Brisket, Texas Style
Serves a lot
Download printable .pdf file.
There are a million different BBQ rubs and recipes on the market. In Texas, good BBQ is all about the meat and the smoke. This recipe is incredibly simple, but the most important ingredient is patience. You can’t rush good barbecue.
Ingredients
1 ea. Fossil Farms Local Angus Brisket
1⁄2 c Kosher salt
1⁄2 c Medium coarse black pepper
1⁄2 c vinegar based hot sauce such as Crystal
1⁄2 c water
Oak & Hickory wood
Butcher paper or aluminum foil
Directions
1. Set up a fire for indirect heat between 250F-275F- preferably with an offset smoker using a combination of oak and hickory wood.
2. Trim brisket of any excess fat. You want fat, but if there is anything crazy hanging off, you can get rid of it.
3. Liberally season with equal parts of salt and coarse black pepper.
4. Fill a plastic mist bottle with equal parts hot sauce and water. For a different flavor, you can use Worcestershire or apple cider. You can also just use water. The function is to help keep surface moisture on the meat during a very long cook time.
5. Place brisket in your smoker with the fat end closest to your fire.
6. The brisket will take between an hour and an hour and a half PER POUND depending on the consistency of your fire. Smoke for 5-6 hours untouched. After that time, begin spritzing the meat every hour to help the brisket stay moist on the outside. Once you are happy with the color and “bark” on the outside, tightly wrap the brisket in butcher paper or aluminum foil and put back in the cooker.
7. If you maintain a steady low temperature, the brisket should be ready after about 12 hours. The meat will be very forgiving and will be noticeably soft. Allow the brisket to rest off the heat (still wrapped) for an hour before serving. Slice against the grain.
