Everyone knows a brisket is usually the star of the barbequing scene, but there's an alternative (and it is DELICIOUS and ECONOMICAL!).
The. Chuck. Roast.
A neglected and underestimated cut in the barbequing world. Use our recipe and turn this economical cut into the star of your next get together this spring!
My sister-in-law ventured into the world of smoking/barbequing with this very recipe, and she rocked it! It's so simple!
What is it? How do you cook it?
Recipe by Maria and Craig Emmerich, nutritionists and best selling authors, made with our beef!
Osso Bucco is a cross-cut from the shank of an animal. The meat is delicious, flavorful, and tender when braised.
The term osso bucco means “hollowed bone.” Osso Bucco has a marrow-filled bone inside, and the bone is surrounded with collagen-rich meat.
When cooked, the collagen melts into gelatin. Gelatin has anti-stress and anti-inflammatory properties, as well as helping to repair cartilage and promote healing in the gastrointestinal tract.
Gelatin contains the amino acids glycine, alanine, and proline. These amino acids are reported to aid in tumor inhibition, wound healing, and sleep-promotion, as well as aiding in the prevention of inflammation, free radical damage and diabetes.