For many of us who have made a grass-fed change in our own lives it is still hard to pass up some of the delicious cured and brined meats that we grew up eating. Thankfully the folks at La Cense Beef have come out with a whole line of grass-fed corned beef and pastrami! Now we do not have to sacrifice our ethics for St. Patricks day! In Ireland they serve their cabbage with this fantastic parsley sauce that goes really well with salted cured meats. In fact, the classic Irish dish of boiled bacon is accompanied with parsley sauce. I thought it would be the perfect accompaniment to La Cense Beef’s new Cooked Corned Beef and it was fantastic!

Ingredients

• - 1 La Cense Corned Beef brisket (about 3 pounds)

• - 1 Head of a small to medium cabbage cut into eighths

• - 8 Medium red or white potatoes

Preparation

1. Preheat oven to 300 degrees.

2. Place corned beef in a shallow baking pan and bake for about 1 hour and 15 minutes. You want the internal temperature to reach 145 degrees.

3. Meanwhile bring 10 cups of salted water to a boil and add potatoes (they take 40 minutes to boil).

4. After twenty minutes, add cabbage and boil for another 20 minutes.

Ingredients for Parsley Sauce

• - 3 tablespoons butter

• - 4 tablespoons flour

• - 2 cups cabbage water

• - 1 cup milk

• - Handful of fresh parsley minced (about half a cup)

• - Salt and white pepper to taste

Preparation for Parsley Sauce

1. Melt butter in saucepan, add flour and whisk together.

2. Add two cups of cabbage water, whisk and bring to a boil.

3. Reduce heat, add milk and parsley, whisk some more, and season to taste. 4. Serve with baked corned beef, cabbage and potatoes.

This is a perfect elegant dinner for your family or a group of friends. It is extremely tasty and looks fantastic! When you slice this thickly it gives this gorgeous opulent look on the plate, and will make you look like a star chef! Not only that, you can say it is grass-fed!


Ingredients:

• Red Wine Sauce
• 2 tablespoons butter
• 3 shallot, minced
• 8 mushrooms, sliced
• 1 tablespoons sugar
• 1 tablespoons red wine vinegar
• 2 cups dry red wine(of good quality)
• 1 ½ cups beef broth
• 2 fresh thyme sprig
• 1 tablespoon butter, room temperature
• Salt and pepper to taste

• 1 La Cense Chateaubriand roast
• 1 tablespoon olive oil
• Crushed black pepper and kosher salt to taste

Preparation

For red wine sauce:
Heat butter in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender. Add sugar; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporate. Add wine; boil until reduced by half. Add broth, thyme and bring to boil. Reduce heat to medium; simmer uncovered for about half an hour. Finish with butter.

For beef tenderloin:
Preheat oven to 350°F. Sprinkle beef generously with salt and pepper. Place beef roast in roasting pan with a rack with a meat thermometer. Roast in oven until thermometer inserted into center of beef registers 120°F for medium-rare, about 35 minutes. Transfer beef to cutting board and let rest 10 minutes.