Reprinted from “Not by Food Alone: Recipes and Tales from the Shabbat Table at Shanti House” 20 Chicken Thighs salt and freshly ground black pepper Flour or matzah meal, for coating Vegetable oil, for frying 4 onions, cut into quarters 1 28-oz (750ml) bottle dry white wine 7 artichokes, fresh or frozen, cut into quarters…
Tender short ribs and roasted vegetables on a bed of garlic potatoes — what’s not to love?
A simple braised veal recipe with white wine, carrots and sage, that can be made on the stove-top, Italian-style.
A classic brisket recipe that builds flavor with apricot jam, red wine, onions and herbs.
This incredible dish is a wintertime favorite, and is a terrific way to cook our pastured legs and thighs.
Enjoy the fragrant mix of olives, garlic and herbs with the bold nutty flavors of heritage chicken.
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…
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…
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…
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,…
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.
Braise beef cheeks with beef bacon, red wine, and knuckle bones for hours, for a hearty dinner that will stick to your ribs!
Braise chicken with garlic and potatoes for the ultimate comfort food!
Braising our pastured turkey thighs is a great way to keep them moist and fall-off-the-bone tender!
A few hours of braising leaves our lamb shoulder impossibly tender, while a flavorful and hearty gravy makes this dish truly special
Dates add a touch of sweetness to comforting and perfectly-seasoned chicken dish.
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.
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!
Here is a delicious way to prepare brisket or other braising roasts with caramelized onions, beer, red wine and more.
Make this a day ahead; reheat and wow your guests. Includes recipe for Butternut Squash and Spinach.