Corned Beef Friday Evening. Corned Beef Hash Saturday Morning.

Posted on March 09, 2017 by Don Roden | 0 comments

St. Patrick's Day is fast approaching. We've begun our annual brisket curing and they are ready for pre-order! You can pick them up anytime between now and March 17th. We vacuum seal each brisket so they will continue to cure until opened.

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Posted in Brisket, Corned Beef, Cured Meats, Gluten-Free, Home-Curing, Paleo, St. Patrick's Day

Burgers: Create Your Own Custom Grinds for Super Bowl

Posted on January 30, 2016 by Don Roden | 0 comments

Super Bowl Sunday is a week away and while it's mostly about football, we know it's really about food. If you are planning a menu for the big day but have dismissed the idea of burgers as too boring, think again! Everyone loves a good burger when done right, i.e. juicy, beefy and flavorful. We'll let you in on a little secret — the key is in the blend of meats you use.

There are wonderful variations worth exploring when it comes to selecting which cuts of beef to use for your patties. By adding different cuts you can change the flavor profile of your burger in a myriad of ways.

The key to an extremely juicy burger is to create a grind with an overall protein-to-fat ratio of 70/30 for medium-rare to medium-well and 80/20 for rare. As long as you maintain this ratio, you can experiment to your heart's content.

Some of our favorite grinds include short rib, hangar steak, and sirloin. For a smokey flavor, try adding bacon. Ask us, we are happy to suggest some creative and flavorful combinations. 


One of the most famous burgers on the scene these days is from the Charleston, South Carolina restaurant Husk. There, Chef Sean Brock has blended chuck, flank steak and bacon for a mouth-watering — yet not overly fussy — cheeseburger. The recipe is below and a complete showstopper!

Husk's Famous Cheeseburger

Ingredients (makes enough for 10 cheeseburgers)

 For the special sauce

  • 1 3/4 cups mayonnaise
  • 1 1/4 cups yellow mustard
  • 5 tablespoons ketchup
  • 1/2 cup Bread and Butter pickles, drained and cut into 1/8-inch dice
  • 1/4 cup pickled jalapeños, drained and cut into 1/8-inch dice
  •  grated zest (use a Microplane) and juice of 1 lemon
  • 1 tablespoon hot sauce
  •  Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons pepper vinegar

 For the cheeseburgers

  • Custom grind of 1 (3-pound) fresh boneless chuck roast, 12 ounces fresh flank steak and 3 ounces bacon
  • 3 tablespoons unsalted butter, at room temperature
  • 10 burger buns, preferably potato rolls
  • 1 cup white onion, shaved
  • 20 slices American cheese
  • 50 Bread and Butter pickles

 

Directions

For the sauce:

  1. Combine all of the ingredients in a large container and stir together to blend well.
  2. Cover and refrigerate. (Tightly covered, the sauce will keep for up to 5 days in the refrigerator.)

For the cheeseburgers:

  1. Portion the meat mixture into twenty 3-ounce patties, about 1/2-inch thick (each burger gets 2 patties).
  2. If not cooking right away, arrange on a baking sheet, cover tightly with plastic wrap and refrigerate. (The patties can be refrigerated for up to 1 day. Remove from the refrigerator about 30 minutes before you’re ready to cook; it’s important that the patties are not ice-cold when they hit the hot pan.)
  3. Generously butter the tops and bottoms of the buns.
  4. Toast on a griddle until nice and golden brown. Reserve.
  5. Heat grill or two 12-inch cast-iron skillets until as hot as possible.
  6. Divide the patties between the two hot pans.
  7. When the patties are nice and charred, about 2 minutes, flip them over and cook to desired doneness.
  8. Place the onion slices on 10 of the patties.
  9. Place a slice of the cheese on all of the patties and allow it to melt, about 30 seconds.
  10. Stack the non-onion patties on top of the onion patties. Remove from the heat.
  11. Smear both sides of the buns with special sauce.
  12. Place 5 pickles on the bottom half of each bun. Add the burger patties and top with the top halves of the buns. Serve at once.

 

Posted in Beef, Big Green Egg, Brisket, Flank Steak, Grass-Fed, Grilling, New York Strip Steak, Pasture-Raised, Recipes, Super Bowl, Wagyu

Lacking Ideas for Labor Day? Let Us Help!

Posted on September 02, 2015 by Don Roden | 0 comments

Labor Day is fast approaching and if you're anything like us, your weekend is packed with get-togethers, parties and plenty of opportunities to flex your culinary muscle. If inspiration hasn't struck yet, here is a list of ideas to get you motivated. Whether you're into smoking, grilling or slow-cooking, we've got you covered.

It's a busy week, be sure to call ahead to place your order.

Labor Day Items

  • Berkshire Pork Baby Back or St. Louis-Style Ribs
  • Berkshire Pork Shoulder

  • Brisket - whole packer cut for smoker
  • Whole Fish - wild-caught Red Snapper, Bronzino
  • Bone in Chicken Breast and Thighs
  • Waygu Hot Dogs
  • Bison Hot Dogs
  • Sausages - Wild Boar, Green, Bratwurst, Lamb Merguez

 

  • Too many great steaks to list here!
  • A wide variety of spice rubs and sauces

 

And don't forget about our great selection of wine and beer.

Happy cooking!

Posted in BBQ, Beef, Berkshire Pork, Big Green Egg, Bison, Boar, Brisket, Dizzy Pig, Gluten-Free, Grass-Fed, Grilling, Organic, Paleo, Pasture-Raised, Pork, Sausages, Wine

Leg of Lamb with Garlic and Rosemary + Ordering for Easter/Passover at The Organic Butcher

Posted on March 27, 2015 by Don Roden | 0 comments

We are gearing up for the Spring Holidays at The Organic Butcher. There is still plenty of time to place your orders for lamb, ham, pork, rabbit or briskets. Order online on our new website or call us at 703-790-8300.  

Popular seasonal items and recommendations are as follows:

LOCAL LAMB
Bone-In Leg of Lamb (7-9 lbs)  - $12.99/LB
Boneless Leg of Lamb (5-7 lbs) - $13.99/LB
French Lamb Rack ( 1.5-2 lbs) - $24.99/LB
Lamb Shoulder Roast - $10.99/LB
Lamb Shank (1.5 lb avg.) - $7.99/LB
Boneless Lamb Loin (@1 lb. ea.) - $29.99/LB

FRESH HAMS, SMOKED HAMS AND PORK
Skin-on Fresh Ham / Pork Leg  (6-24 lb.) - $6.99/lb.
Nitrate-Free Semi-boneless Spiral Ham (6-8 lb.) - $9.99/lb.
Nitrate-Free Boneless Berkshire Hams (6-8 lb. and 14-17 lb.) $9.99/lb.
Berkshire Frenched Pork Rack - $14.99/lb.
Skin-on Berkshire Pork Belly - $6.99/lb.

RABBIT - $11.99/LB

First Cut BRISKETS for Passover - $8.99/lb.
Seder bones also available

ADDITIONAL ITEMS:
We will have plenty of roasts, seafood, wild game, and 
fresh produce for side dishes. 


One of our very favorite ways to prepare leg of lamb is with copious amounts of garlic and rosemary. The following recipe is sure to be a hit on your holiday table.

Leg of Lamb with Garlic and Rosemary (epicurious)
Makes 8 servings

Ingredients (all available at The Organic Butcher of McLean)
1 (7-9 pound) leg of lamb, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped local, organic fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth
Whole grain Dijon mustard (optional)

Preparation
Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.

Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.

Preheat oven to 350°F. (Optional: Add whole grain Dijon to the crust, and cook at 400 for 20 minutes, then reduce to 350.)

Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).

Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

 

Posted in Brisket, Cooking Instructions, Dinner, Easter, Holiday Items, Lamb, Local, Local Farms, Passover, Pork, Recipes, Roasting

How to Make Your Own Corned Beef for St. Patrick's Day

Posted on March 03, 2015 by Don Roden | 0 comments

St. Patrick's Day is right around the corner but there is still time to try your hand at making authentic corned beef for the holiday. 

Corned beef is a preparation in which a cut of beef, traditionally the brisket, is cured in a brine solution along with various seasonings, and then slowly simmered until it's tender and flavorful. Although the exact beginnings of corned beef are unknown, it most likely came about when people began preserving meat through salt-curing. Corned beef remains popular in the United Kingdom and countries with British culinary traditions. Contrary to popular belief, corned beef is not considered an Irish national dish, but originates as part of St. Patrick's Day celebrations in Irish-American culture.

The Organic Butcher carries pickling spices for your convenience but you can also make your own. The following is a recipe from Charcuterie: The Craft of Salting, Smoking and Curing for both the spice mix and home curing.

PICKLING SPICE
2 tbsp black peppercorns
2 tbsp mustard seeds
2 tbsp coriander seeds
2 tbsp hot red pepper flakes
2 tbsp allspice berries
1 tbsp ground mace
2 small cinnamon sticks, crushed or broken into pieces
2 to 4 bay leaves, crumbled
2 tbsp whole cloves
1 tbsp ground ginger

Combine peppercorns, mustard seeds and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep lid handy in case seeds pop. Crack peppercorns and seeds in mortar and pestle or with the side of a knife on cutting board.

Combine with other spices, mix. Store in tightly sealed plastic or glass container.


For our pre-made corned beef, we typically brine cure our brisket for 7-10 days flipping the meat every day or so. We do not use curing salts in our preparation but do sell Instacure #1 by the tablespoon for those who prefer it at home.

HOME-CURED CORNED BEEF
1-1/2 cups kosher salt
½ cup sugar
4 teaspoons pink salt or Instacure #1 (sodium nitrite), optional
3 cloves garlic, minced
4 tablespoons pickling spice
1 4-5-pound first cut brisket
1 carrot, peeled and roughly chopped
1 medium onion, peeled and cut in two
1 celery stalk, roughly chopped.

In pot large enough to hold brisket, combine 1 gallon of water with kosher salt, sugar, sodium nitrite (if using), garlic and 2 tablespoons pickling spice. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat and let cool to room temperature, then refrigerate until chilled.

Place brisket in brine, weighted with a plate to keep it submerged; cover. Refrigerate for 5 days. 

Remove brisket from brine and rinse thoroughly. Place in a pot just large enough to hold it. Cover with water and add remaining pickling spice, carrot, onion and celery. Bring to a boil over high heat, reduce heat to low and cover. Simmer gently until brisket is fork-tender, about 3 hours, adding water if needed to cover brisket.

Keep warm until ready to serve. Meat can be refrigerated for several days in cooking liquid. Reheat in the liquid or serve chilled. Slice thinly and serve on a sandwich or with additional vegetables simmered until tender in the cooking liquid. 

Sláinte mhaith!

Posted in Beef, Brisket, Cooking Instructions, Cured Meats, Dinner, Grass-Fed, Holiday Items, Home-Curing, Organic, Paleo, St. Patrick's Day

SMOKED BRISKET RECIPE

Posted on June 17, 2014 by Don Roden | 0 comments

 The best way to cook our local Angus or Wagyu Brisket is to smoke it on the Big Green Egg. We've been floored by how tender and delicious our Wagyu Briskets have been turning out lately and while we love our Angus briskets, the Wagyu has taken top honors in the flavor and tenderness departments.

 

Step 1 - Go to The Organic Butcher and pick up 10-12 LB of whole brisket (also referred to as a Packer-Cut brisket).

 

Step 2 - Rub with olive oil and a BBQ style rub. We have great seasonings in the shop! Ask one of our knowledgable staff members to help you pair your meat with a rub that suits your menu plan.

 

Step 3 - Use Big Green Egg Organic Lump Charcoal. If you use woodchips, make sure to pick a milder option like Cherry or Pecan Wood Chips. Heat your Big Green Egg to between 225-275 degrees. With the fat side facing up, smoke for 12 hours or until the temperature at the center of the brisket reaches 190-200 degrees.

 

 

Step 4 - Wrap your finished brisket in tin foil and let it sit for 30-45 minutes. You can even place the wrapped brisket in a cooler for a few hours to hold in the heat which lets the brisket continue to cook and tenderize further. When you're ready to eat, un-wrap and slice into the most tender and delicious brisket you've ever had! Enjoy!

 

 

Posted in Beef, Big Green Egg, Brisket, Cooking Instructions, Smoker, Wagyu