Let’s take a trip down memory lane! Brendan and I are making a trip to Kansas to visit friends and visit the cattle ranch where we met! He tells the story that I invited him over for supper one evening and the rest is history. So- let’s celebrate with our favorite cuts of beef that won him over!
I first invited him over for a pot roast dinner. Easy and fool proof, ladies. I started a roast with potatoes and carrots in the morning before work. It’s plenty to feed a crowd, so I invited him to join me for dinner that night.
A few nights later I cooked him a skillet seared filet mignon. (Not as good as on a grill, but when you don’t own a grill, it’ll do!) I like a really high-quality tender cut of beef to skillet sear. The filet is perfect for this!
There were a few meals with ground beef thrown in there. I can’t remember all the details, except for a Stromboli type dish that involved homemade dough and ground beef inside. (I had watched the cooking video the weekend before on tv and figured it couldn’t be that hard.) I was very wrong! It was an epic fail of rock hard bread on the outside, but I’ve tried to block out that memory and Brendan only brings it up from time to time.
The final cut in this special is a brisket! Our friends at the ranch shared the best marinade (a 3 day process) but it is totally worth it! The secret to brisket is low and slow heat and it turns into the most tender delicious beef you’ll eat. I promise it’s worth it. I’m almost biased- but starting with a high-quality grade brisket is really important. You can be assured our briskets will grade Choice or Prime.