The Butcher's Blog

"To be excellent, consistent and customer focused in everything we do!"

Monthly Archives: March, 2010

The Meat House Passover Brisket (Serves 8 to 10)

8 to 10 pound brisket Garlic cloves 1 quart beef stock (unsalted or low salt) 3 large onions, sliced 3 tablespoons vegetable oil 2 teaspoons salt 1 teaspoon freshly ground … Continue reading

March 26, 2010 · Leave a comment

Herb & Shallot Roasted Leg of Lamb (Serves 8)

1  Leg of lamb, 5-6lbs 8  Cloves of garlic, (2 cloves sliced into 8 pieces & 6 cloves minced) 8  Shallot bulbs, (2 bulbs sliced into 8 pieces & 6 … Continue reading

March 25, 2010 · 1 Comment

The Meat House Orange Glazed Easter Ham (Serves 10-12)

• 8 to 10 lbs. Ham • Kosher salt • Freshly ground black pepper • 1 bunch fresh sage leaves • ¼ cup extra-virgin olive oil • 1 cup (2 … Continue reading

March 23, 2010 · 1 Comment

Grilled Lamb Chops with Simple Blue Cheese Slaw (Serves 4)

• 8 double cut lamb chops Marinade: • ¼ cup EVOO • 1 teaspoon kosher salt • 1 teaspoon black pepper • 4 sprigs fresh chopped mint leaves • 1 … Continue reading

March 18, 2010 · 1 Comment

It’s Almost Saint Patty’s Day…Why Corned Beef?

In the United States, corned beef has become synonymous with Saint Patrick’s Day. Every March 17th, revelers across the country celebrate The Feast of Saint Patrick with pints of Guinness … Continue reading

March 11, 2010 · 3 Comments

Guinness Corned Beef – it’s what’s for Dinner

Guinness Corned Beef Yield: 4 Servings •    4 lbs Corned Beef •    1 cup brown sugar •    1 bottle Guinness Irish Stout •    8 oz. carrots cut into chunks •   … Continue reading

March 11, 2010 · 10 Comments

Got Leftovers?

Corned Beef Hash with a Meat House Twist Ingredients Hash: •    2 cups roughly chopped boiled red-skinned potatoes •    2 cups diced cooked corned beef •    1/4 cup corned beef … Continue reading

March 11, 2010 · Leave a comment

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