Rosemary-Rubbed Beef Tenderloin

Recipe adapted for kosher cooking from Saveur Ingredients: 1 2lb Grow and Behold Beef Tenderloin 1⁄4 cup canola oil 3 tablespoons finely chopped rosemary 3 large cloves garlic, peeled and finely chopped 2 tablespoons schmaltz Salt and pepper, to taste Directions: Place the beef tenderloin on a sheet of aluminum foil, and rub all over with 2…

Southwestern Pulled Brisket

Recipe adapted for kosher cooking from Smitten Kitchen. Serves 4-6. Ingredients: 3lbs Grow and Behold Second Cut Brisket or Top of the Rib 2 tablespoons vegetable oil 5 cloves garlic, peeled and smashed 1 Spanish onion, halved and sliced thin 1 tablespoon chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar…

Chuck Roast with a Tomato-Wine Sauce and Root Vegetables

Recipe adapted for kosher cooking from The New York Times. Serves 6-8. Ingredients: 3lbs Grow and Behold Chuck Roast 4 cups Grow and Behold Beef Bone Broth 3 tablespoons canola oil 4 tablespoons of schmaltz 2 medium red onions, cut into quarters 4 carrots, peeled and cut into 2-inch pieces 3 stalks celery, cut into…

Wine Braised Brisket with Butternut Squash

Liz: Brisket really gets Jews talking. The mere mention of the word brings up stories of holidays past, aunts who can’t cook, aunts who can cook, grandmas force-feeding grandkids, etc. While beef was often very expensive in the old country, brisket became a symbol of plenty in North America, where it was more affordable but no less special. This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter brisket, if such a thing exists, so it’s a better fit for holiday meals served during the warmer months. Note that the second cut brisket we recommend for this recipe will not slice as thinly as the first cut. It’s softer and fattier. This doesn’t bother us. The meat will be so tender you could cut it with a spoon—who needs a thin slice? Also note that if you’d like to make this a more wintry brisket, you can swap the squash for potatoes and/or turnips and put the veggies in an hour earlier than the recipe calls for. Jeffrey prefers it that way, and once again, we agree to disagree.

Homemade Pastrami

Enjoy the pure taste of NY Deli and great sense of accomplishment from making your own pastrami at home! All you need is time, delicious meat and a smoker.

Classic Holiday Brisket

Here is a delicious way to prepare brisket or other braising roasts with caramelized onions, beer, red wine and more.

Beer-Braised Short Ribs

Make this a day ahead; reheat and wow your guests. Includes recipe for Butternut Squash and Spinach.

Sweet and 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.

Brisket Sandwich

Brisket is not just for the winter! This tasty sandwich is good year-round.

Red Wine and Honey Brisket

A sweet and flavorful recipe for Brisket and other Braising Roasts that will usher in any Jewish holiday with cheer.

Red Wine Top of the Rib

With only seven ingredients, transform this tender roast (or any braising roast such as Brisket or Deckel) into a tender, succulent feast.

Oven-Smoked Pastrami

Home smoking your own Grow and Behold second cut pastrami can lead to many delicious sandwiches. Get your rye bread ready!

Garlicky Pot Roast

Rich, sweet and inviting, this slow-cooker recipe has a secret ingredient: gingersnaps!

Easy Brisket

This simple method for cooking brisket will be sure to please!