Stemple Creek Ranch — Grass-Fed Beef Brisket Roast (approx. 1.7 lb)

Grass-fed brisket sized for a home oven: smoke it, braise it, slice it thin for days.

Brisket is the hard-working chest muscle, full of beefy flavor and connective tissue that rewards low heat and patience. You don't need a smoker; a covered braise with red wine, beer or chili and garlic gets you tender, sliceable beef and a pan full of sauce. Leftovers make the best sandwiches of the week. Stemple Creek cattle are 100% grass-fed and grass-finished on Marin County pasture, with no grain, hormones or antibiotics.

Who this is for

• Backyard smokers who want a smaller, manageable brisket
• Holiday and Sunday-dinner braisers
• Sandwich lovers: Reubens, French dips, brisket sliders
• Anyone feeding a family on one cook and plenty of leftovers

How to use

Thaw in the fridge 24 hours. Season generously. Smoke or roast low at 250 to 275°F until it probes tender, or sear and braise covered at 300°F for 3 to 4 hours. Rest at least 30 minutes, then slice across the grain.

Catch-weight cut: packages average about 1.7 lb and are priced per package. Sold frozen.

From Stemple Creek Ranch in Tomales, California, where the Poncia family has raised cattle on the same Marin County pasture for four generations, regeneratively and mostly certified organic.