Castle Rock Organic Chocolate Milk

Guse is proud to offer Castle Rock Organic Chocolate Milk. 

Tis the season for sweet drinks including hot chocolate. Be kind to yourself and grab our Castle Rock Organic Chocolate Milk for the kids. You can be confident that they are not getting additional hormones, chemicals or unnecessary sugars. It is better than any other chocolate milk you can find, hot or cold.

A perfectly delicious drink–they with never know how good it is for them, and it really doesn’t cost all that much more per cup.

Castle Rock Dairy

Castle Rock Dairy

Mouth-Watering 1,000 Hills Beef Brisket from Guse

1,000 Hills Brisket

Slow Cooker (or Oven)Brisket and Onions

Serves 6

You can also use TWO 1.5lb pieces or halve the recipe

1 tablespoon olive oil

1 1/2 pounds onions, about 2 large, sliced into half moons

3 1/2 pounds beef brisket

Coarse Kosher salt and freshly ground black pepper

6 cloves garlic, minced

2 cups beef broth

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

Heat a deep saute pan or cast iron skillet over medium heat with the olive oil. Add the onions and cook on medium-low to medium heat, stirring frequently, for about 20 minutes or until the onions have caramelized lightly.

While the onions are cooking, take the brisket out of its packaging and pat it dry. Season the meat generously with salt and pepper. Heat a large skillet or saute pan over medium-high heat and turn your vent or fan on, if you have one. Sear the brisket until a golden brown crust appears on both sides of the meat. Remove and place in a slow cooker insert, fatty side up.

Sprinkle the minced garlic over the meat. When the onions are lightly browned, pile them on top and around the meat. Mix the broth, Worcestershire sauce, and soy sauce, and pour into the slow cooker insert.

Cover and cook in the slow cooker on LOW for 6 to 8 hours or until the brisket is very tender. Let brisket rest for at least 20 minutes before serving in the slow cooker set on WARM. (If your slow cooker doesn’t have a WARM setting, transfer to a baking dish and cover tightly with foil while resting.)

The brisket can be sliced or shredded immediately and served with the onions and juices. Or let the meat cool then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.

To Reheat: Heat the oven to 300ºF. Transfer the brisket and all its juices to a baking dish and cover tightly with a lid of two layers of foil. Warm in the oven for 1 hour of until warmed through (time will depend greatly on the size and shape of the brisket; cut into smaller pieces for faster reheating).

Recipe Notes:

•        Cooking Time: Personally I like brisket very tender and shredded, almost like pulled beef. But if you prefer to slice the meat for a more formal presentation, aim for the shorter end of the recommended cooking time. Final cooking time will depend on the size and shape of the meat.

•         Oven Instructions: No slow cooker? Cook in the oven instead, in a baking dish covered tightly with foil or in a Dutch oven, covered with a lid. Cook at 325ºF for 3 to 4 hours or until very tender.