Visit to the Ranch

Early Summer 2010 we ventured to the Ranch with some friends from Abbondanza Organic Farm in Boulder, Co. Dale Lasater took us for a ride where we met up with the cattle. This shortgrass prairie ecosystem is so beautiful. It once covered most of eastern Colorado. Today, nearly 50% of our native shortgrass prairie has been converted for other uses such as agriculture.  The pronghorn graze alongside the cattle while songbirds are extremely abundant. 

The kids were with us and had a blast visiting with the cattle. At the end of this gorgeous day we ate a delicious meal of Lasater brisket, boiled potatoes, and a scrumptious salad courtesy of our dear friend Michelle Sanders.

Beef Brisket Recipe 

Ingredients:

• 1 (5 pound) beef brisket
• salt and pepper to taste
• 1/4 cup Merlot wine
• 1/4 cup balsamic vinegar
• 1/2 cup beef stock
• 3 carrots sliced

Directions:

1. Season the beef brisket with salt, pepper and a generous amount of olive oil then place into a roasting pan. Combine the Merlot and balsamic vinegar; pour in with the steak.
2. Preheat the oven to 300 degrees F (150 degrees C).
3. Cover tightly with a lid or aluminum foil.
4. Bake for 3 hours in the preheated oven, then peel back the aluminum foil and add carrots to the pan. Cover again and continue roasting for an addition 1 to 2 hours, or until the brisket can be pulled apart with a fork.