Here are recipes for a favorite holiday meal of ours. Stop by The Butcherie to pick up your ingredients and everything else you need for the holiday!

Marinated New York Single Brisket ( French Roast)
 
Ingredients

2-3 lbs.  French Roast
¼ cup    Chopped Parsley
¼ cup    Lemon Juice
½ cup    Olive Oil
2 Lg       Onions Diced
1Tbsp    Garlic Minced
1 tsp     Thyme
1 tsp      Marjoram
Salt & Pepper to Taste

1. Mix all ingredients (except the flank steak) in a bowl.
2. Place the meat in glass pan and cover with onion marinade refrigerate for 4 hours.
3. Roast in Oven until 120 degrees.
4. Slice and serve with onions on top.

Root Vegetables
w/ Cherry Balsamic Vinaigrette

 
Ingredients

¼ cup     or      2 ½ cups           Balsamic Vinegar
1/4 cup   or      1½ cups            Cherry Juice
1 ½ tsp   or      15 tsp               Minced Shallots
½ tsp     or       5 tsp                 Dijon Mustard
2/3 cup   or      6 2/3 cups         Canola Oil

12 oz    or         7.5 lbs.            Yukon Potatoes
12 pieces or       4 bundles        Asparagus
1 ¾ lb   or         15 lbs.             Butternut Squash
1          or         10 lbs.             Celery Root
3          or         30                   Carrots (sliced)
3 tspn   or         30 tspn            Olive Oil
12        or         120                  Radishes (quartered)
¼ cup   or         2 ½ cup           Chives

1. Whisk vinegar, shallots and mustard together in a small bowl.
2. Add canola oil slowly until well blended.
3. Boil potatoes until firm tender. Cool to room temperature.
4. Place asparagus, squash, celery root and carrots in bowl. Mix with olive oil and grille on grille until a char look appears. Cool to room temperature.
5. Cut all grilled vegetables into 2-inch sections. Add potatoes, radishes and chives.
6. Mix with dressing, salt & pepper to taste, and serve.