Apple Cider-Braised Chicken

This incredible dish is a wintertime favorite, and is a terrific way to cook our pastured legs and thighs.

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Heritage Chicken Marbella

Enjoy the fragrant mix of olives, garlic and herbs with the bold nutty flavors of heritage chicken.

Spice-Braised Chicken with Red Wine and Tomatoes

Recipe adapted for kosher, pastured cooking from Food and Wine. Serves 4-6 Ingredients: 1 Grow and Behold Chicken, cut into 1/8ths 1 cup Grow and Behold Chicken Bone Broth 3 tablespoons of canola oil 1/2 teaspoon cumin seeds 2 large onions, sliced thin 3 garlic cloves, smashed 2 tablespoons grated fresh ginger One 3-inch cinnamon stick, broken…

Spiced Braised Flanken

Recipe by Naomi Nachman. Serves 10-12 Reprinted with permission from Perfect for Pesach. Photo by Miriam Pascal. Ingredients: Spice Rub: 6 Strips Grow and Behold Flanken (around 1lb each) 3 tablespoons brown sugar 2 tablespoons cumin 1 tablespoon garlic powder 1 teaspoon paprika 1 1/2 teaspoons cinnamon 1 teaspoon rosemary 1/2 teaspoon salt 1/2 teaspoon…

Beef Tongue Tagine with Swiss Chard

Recipe by Levana Kirschenbaum. Ingredients: 3.5-4lbs Grow and Behold Beef Tongue 2 bunches Swiss chard, leaves and ribs, sliced thin 3 cups canned crushed tomatoes 6 cloves garlic, minced 2 good pinches saffron 4 bay leaves 2 teaspoons turmeric 1/2 cup raisins, dark or golden 1/4 cup dark brown sugar 1/4 cup unfiltered apple cider vinegar…

Red Wine-Braised Short Ribs With Carrots

Recipe adapted for kosher cooking from The New York Times. Serves 6. Ingredients: 5lbs short ribs–Plate Flanken or English Short Ribs 3 tablespoons olive oil 1 large onion, peeled and halved 2 whole cloves 2 bay leaves 2 tablespoons tomato paste 2 cups dry red wine 4 cups Grow and Behold Beef Bone Broth–warmed 2lbs carrots,…

Braised Heritage Chicken

One can follow virtually any braising recipe for braising a heritage bird. You just have to make sure to use a low heat and to cover during cooking so the bird doesn’t dry out. We recommend braising heritage birds in a tightly covered pan at 225-325°F for 20-30 minutes per pound.

Braised Beef Cheeks

Braise beef cheeks with beef bacon, red wine, and knuckle bones for hours, for a hearty dinner that will stick to your ribs!

Herb and Allspice Lamb Shanks

Allspice, cardamom, and cinnamon complement the gamey flavor of lamb, and a long braise over a bed of vegetables makes for a a hearty and irresistible dinner.

Shwarma-Spiced Lamb Shoulder

This shwarma-spiced lamb is a great way to cook our bone-in lamb shoulder. Braised in a blend of sweet and savory spices for several hours, the lamb turns fall-off-the-bone tender!

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.

Brisket Sandwich

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

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.

Sweet & Sour Lamb Shanks

This easy to prepare recipe for lamb shanks requires no prebrowning — just put everything in the pot and wait for amazing smells 2 hours later!