WE’RE EXCITED TO SHARE a handful of our favorite recipes and suggested food and drink pairings for some of our most common—and uncommon—cuts of beef. Bring home a Colorado-raised and harvested meal today, and support the future generation of the //N brand.
SERVINGS: Dependent on brisket size / Level: Medium
INGREDIENTS: CCB Brisket
Apply seasoning of choice using a light coat of olive oil with seasoning to ensure good adhesion of the rub at least 24 hours before cooking.
Start on low smoke for at least 2 hours.
Turn temperature up to 250 degrees.
Cook to an internal temperature of 170 degrees. (You can expect approximately 1 hour/pound to reach this temperature.)
Wrap the brisket in tin foil and cook to an internal temperature of 205 degrees.
Remove from heat. Allow to rest for at least 2 hours.
SERVINGS: 8 / Level: Easy
1/2 cup ketchup
6 tablespoons brown sugar
1 teaspoon dry mustard
Dash or 2 hot sauce (more if you like)
Dash or 2 Worcestershire sauce
For the meatloaf: Preheat the oven to 350 degrees F.
Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.
Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.
Serve with the remaining tomato sauce on the side as a dipping sauce.
We’re proud of our Colorado roots and the many other products our state has to offer. Colorado Craft Beef pairs best with fresh Colorado fruits and vegetables and with local craft beers and wines.
To help you choose the wine that will pair the best with your CCB beef cut of choice, here are a few tips.