most beef is finished on corn, and many do not disclose here in the us
unless required to by the state law, "grass raised" is a specific term here
in the us that means just that, fattened for market is after raising, Lee
"Ricavito" > wrote in message
...
On Mar 19, 7:54 am, Susan > wrote:

>
> If you have a very lean piece of meat unlikely to be good as a dry
> roast, I'd braise it and make pot roast. My favorite way to do it is
> this recipe, but I skip the sour cream and horseradish, just do the
> reduction:
>
> >http://recipe.aol.com/recipe/braised...-wild-mushroom...
>
> I've used it with short ribs, rump roast, brisket, chuck roast.
>
> A slow cooker is a great way to do this, but you should coat it lightly
> in seasoned flour first, and brown it on all sides before putting in the
> slow cooker. Then reduce the liquid on the stove top after it's done.
>

Thanks Susan, I want to try brining but I think I will try it on a
chicken. My husband would like the horseradish/sour cream in the
reduction, so I might try that for something different.