Grow and Behold Foods
Stew / Slow Cook
Beef Stew, 2 Ways
Nothing is more warming than a steaming bowl of beef stew. These two recipes — one more “classic,” one slightly fancier — will do the trick on a cold wintry night. Continue reading
Garlicky Pot Roast
Rich, sweet and inviting, this slow-cooker recipe has a secret ingredient: gingersnaps! Continue reading
Red Wine Braised Flanken
Slow cooked with red wine and herbs, these succulent morsels take very little time to prepare and are positively delicious! Continue reading
Ginger Soy Short Ribs
Sweet succulent short ribs, with a spicy udon-noodle salad, easily prepared in a crockpot with a quick sear on the grill to caramelize. Continue reading
Crock-Pot Chuck Roast
Here’s a very simple recipe for a slow-cooked chuck roast in a bit of liquid. You can use this method for Minute Roast as well. Continue reading
How To Cook a Roast
It doesn’t get much more traditional than brisket. But did you know there are actually many other cuts of meat that a/ cook up like a brisket b/ are in some cases leaner, or in some cases juicer, than the brisket you are used to and c/ are often cheaper? In this blog post, we … Continue reading
Terriyaki Spare Ribs
A sweet and Asian-inspired recipe for braised and roasted spare ribs. Continue reading
Slow- Braised Short Ribs (Plate Flanken) with Spinach
This kosher-for-passover version of chulent by chef Adam Perry Lan first roasts short ribs (plate flanken), then braises them with porcini mushrooms until the meat is fall-apart tender. Baby spinach and crunchy sea salt complete the dish. Continue reading
Porter-Pomegranate Braised Kalakel
This Kalakel recipe with beer and pomegranate juice cooks up fork-tender, and pairs well with tangy rhubarb chutney.
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Beef Tongue, Slow-Cooked
Serve this tender, flavorful slow-cooked meat to your family, and they’ll have no idea that they’re not eating pot-roast! A great way to get some organ meats into your diet. Continue reading
Chili Fiesta
A quick and easy shabbat meal involving ground beef, a crock pot, and a box of Fiesta tacos. Continue reading
Osso Buco with Blood Oranges and Fennel
In this recipe, Osso Buco is seared, deglazed with vinegar, then slow cooked with carrots, onions and fennel. Blood Oranges and parsley are added at the end for color and fresh flavor. Continue reading
Sweet Cheeks
This is a great recipe that Naf learned when he was traveling out West learning with some of the shochtim (who now work for us at Grow and Behold.) It’s a great recipe to throw in the crock pot before you go out for a day of hard work, because when you come back you’ll … Continue reading
A Mexican Recipe for Osso Buco
A piquant latin preparation of this slow-cooker classic, with roasted tomatoes, roasted garlic, caramelized onions and chipotles en adobo. Continue reading
Blueberry Glazed Flanken
Blueberry season may be long gone, but this winter weather that is upon us is perfect for spending time in a kitchen warmed by multiple pots burbling away on your stove. This chilly weather compelled me to recall a typically summer favorite – Blueberry glazed flanken/short ribs. I usually put together this blueberry and meat … Continue reading
Root Beer Spruces up the Crock Pot
Some days when I get stuck late at work I start to itch to get home. I know Sam is there waiting to greet me with a warm hug. Similarly, I get that feeling when I’ve put up a dinner in the crock pot in the morning before leaving for work. I think about it … Continue reading
Joan Nathan’s Brisket Recipe
Briskets are in high demand this holiday season. But they’re not your only option for fork tender, flavorful beef, with plenty of pan drippings and gravy. Our French Roast, Shoulder Roast and Chuck Roast are rich with flavor, and can be cooked according to your favorite pot roast recipe. French Roast is slightly more tender, … Continue reading
Sweet & Sour Brisket
You may have a tried and true brisket recipe. But if you’re new to meat, or looking for something new, here’s a simple brisket preparation that will be sure to delight one and all. Continue reading
Summer Chulent — light on the belly and the budget
“Good down to the bones”! Chulent in July?! I admit, I was skeptical. I wasn’t sure that a big heavy meaty meal on a hot summer afternoon was quite what was called for. But with a few modifications to our standard chulent recipe, and the intoxicating flavor of our Pastured Beefy Bones, the chulent was … Continue reading
Enrich your chulent…with chicken wings!
We had an extra pack of chicken wings from our most recent processing this week. The plan was to make goat chulent for shabbat lunch, but when the piece of meat looked a little small for the planned crowd, Naf thought, why not add the wings? He browned both the goat meat and the chicken … Continue reading
