Tag Archives: garlic

Provençal Beef Brisket

It’s easy. It’s good. And there is gravy involved. It’s already a winner in my book.

French type food, with lots of flavor, fresh herbs, sauces, butter, – well you get it – are amongst my most favorite things. That is why I really like this recipe. And I get to use my beef. Plus there is some crock pot action, always good.


Get a Knorr French Onion Soup mix, a can of Italian Style diced tomatoes (don’t drain) and a head of garlic. Cut the root end of the garlic off, so all the cloves come apart.


Gather your herbs, I recommend fresh lavender, rosemary, oregano and dried bay leaves. But like you could probably use a tablespoon or so of herbes de provence and be just fine.


Brown Ranch grass finished brisket.


Put everything in your crock-pot with a cup of red wine and a half cup of water. You want the liquid to almost cover the beef. Crack some pepper in there too. A lot. Because it is good.


Set your crock-pot to low and walk away for at least 8 hours. You want it to look like this.


This is the bad boy all ready and “resting”.


Ok, horrible picture, I know. Please ignore the big hunk of fat, ok?  My point here is to prove how this meat just falls apart. It’s a bitch to cut. I had a crap knife when I was doing it – but no one will care, just cover it in gravy.

Time to make gravy!!!! And trust me – you are going to want to make the gravy.


Start by melting a tablespoon and half of butter in your pan (I like cast iron – but it was dirty when I was making this).


Add like maybe a 1/4 cup flour (I didn’t really keep track). You are making a roux, Alton Brown does a really good show on roux, if you need some help making it.


Add your meat drippings from the crock pot. If you added fresh herbs, take them out. I do a rough strain of the drippings – you know, get the big chunks out.


Stir those drippings and the roux until it’s smooth. At this point it should start thickening up. Add potato water (from the mashed potatoes you are making to go with this dinner.), to the gravy until you get a consistency you like. I let it simmer while I slice the beef, prepare the salad, mash the potatoes – usually around 10 – 15 minutes. Add more potato water as need and check for salt and pepper too.


I know this looks gross – but letmetellyouwhat, this is the icing on the proverbial meat cake. The garlic glove has mellowed, roasted and absorbed the beef fat, heaven on a baguette slice.  The clove slips out of its skin jacket and smears deliciously on bread. My boyfriend and I fight over this.

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Filed under Ag, Beef, food, photos, Ranch life, Recipe

Cross Rib Roast

  • 3-5 pound cross rib roast
  • Garlic
  • 2 tablespoons balsamic vinegar
  • Olive oil
  • sea salt
  • pepper
  • 1-2 teaspoons fine dried herbs (Rosemary, paprika, parsley etc)

I make a mixture of herbs, pepper, salt and balsamic vinegar. Peel a head of garlic.

Using a sharp knife point from a paring or a boning knife make several slits in the top of the meat. Tuck slivers or whole pieces of garlic into each slit.

Coat with your spice/vinegar mixture, drizzle with a little olive oil.  Notice I cook my roast in my cast iron frying pan, that way when I make gravy later it’s easy!

Preheat oven to 450 degrees. Calculate cooking time, using 20 minutes per pound of meat as a guide for a cross rib roast. Place roast in oven, TURN THE TEMPERATURE DOWN to 350 degrees and roast for the calculated time, checking with an instant meat thermometer after 3/4 of the cooking time just to make sure things are going ok. The thermometer should register about 140 (rare) to 155 degrees (medium). Remove from oven.

Look how pretty!

Pull your roast from the oven and tent with foil for about 20 minutes so the meat can rest and the juices can re-absorb.

Slice the meat and serve with mashed potatoes and gravy. This is seriously one of my death row foods, the leftovers are even still breathtaking!


Filed under Ag, agriculture, Beef, food, Know a California Farmer, meat, photos, Ranch life, Recipe