Erika’s ‘ancient family recipe’ wowed my palate at a potluck dinner recently. It was a tender brisket served over gluten free pasta. Although she brought other delicious food, it was the brisket that left a lasting memory. Several of us topped the dish off with some citrus & ginger pickled things. It was divine, and so delicious that I was caught scraping the pan clean with my fingers at the end of the night. I had to have that recipe!

As soon as I got my hands on her ancient family recipe, I thawed my Lasater Grasslands brisket and prepared a feast of my own. Because this beef dish is slow cooked, you should plan ahead.  However, the simplicity of the recipe is a time saving way to prepare a hearty meal for your family or a gathering. In fact, the original recipe recommends preparing it ahead of time, refrigerating, and reheating before serving. Yipee!

Brisket with Citrus & Ginger
Ingredients:

• 4-5 lbs. Grassfed Lasater Brisket
• 1 Onion, sliced
• 1 Cup bottled ‘chili sauce’ (Bit and Spur Chile Ketchup)
• 1/2 Cup water
• 1 Can beer
• 1 Jar citrus & ginger pickled things

Directions:
Heat over to 350°. Brown brisket on all sides (I actually cheated, and did not do this part) Place meat in a large baking dish, arrange onions on top. Combine chile sauce & water, pour around meat. Bake, covered, allowing about 45 min. per pound. Baste meat occasionally (I didn’t do this part either-call me lazy). About 45 min. before meat is done, add beer, continue to cook until done.
Serve with noodles and top with citrus & ginger pickled things

The recipe calls for chile sauce, and one of the best chile sauces I know is available at The Bit & Spur Restaurant & Saloon in Springdale, Utah – just outside Zion National Park (available by mail order too). Their chile sauce is a sweet & smoky chipotle pepper ketchup they call ‘Red Chile Ketchup’. The rich tomato taste and zesty undertones make it a great marinade, as well as a satisfying dipping sauce. Visit the Lasater Grasslands Beef website for their monthly sales, and get yourself a case of Red Chile Ketchup so that you too can enjoy Erika’s ancient family recipe!