We’re delighted to introduce you to the chefs, cookbook authors and food writers who have contributed recipes to our site. Be sure to browse through the profiles of these and our many other contributors to learn more about them and what they’re cooking!
Our premier quality domestic beef comes from the Pacific Northwest where it is raised exclusively for D'Artagnan by a small cooperative of ranchers committed to the absolute strictest protocols of humane animal husbandry. The Angus cattle are raised on open pasture where they graze freely on native grasses, then are finished on a 100% vegetarian diet of barley, corn and alfalfa. The animals are never given hormones, antibiotics or steroids. The resulting meat is consistently tender, juicy and full of mouthwatering beef flavor.
Our richly-marbled brisket cut self-bastes during slow cooking, creating a tender and succulent Sunday or holiday roast. This affordable cut is also delicious when red-wine braised, smoked for barbecue or cured for corned beef. Take it to the next level and smoke that corned beef for a few hours to make pastrami. A Reuben sandwich is the next logical step.
Nutrition Facts
"This delicious brisket recipe can be made a day in advance, allowing for flavors to deepen and less stress for the host. "
"A tasty St. Patrick's Day staple, corned beef is made by curing brisket in brine for several days before cooking. Our version is made without the use of chemical curing salts but is just as delicious. "
