Simplest Brisket (or Roast)

I just don't seem to tire of grass-fed beef. This sentiment probably has much to do with how good I feel after eating it. Listening to my body was an important step in conquering colitis and, like I suggest in my post about slow-cooking, so is sustainability. Enter what might just be the simplest way I know to prepare a delicious and satisfying meal.

There are plenty of cuts of beef you could use to prepare this recipe including stew meat, shanks, brisket, and short ribs, to list a few of my favorites. Since the end product will be cooked through and fully tenderized from the moist and slow cooking process, you may as well save a few bucks and dine on a less pricey grass-fed cut. Plus, what some of those cheaper pieces lack in tenderness, they more than make up for with flavor (my ode to skirt steak forthcoming).

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