Prairie Street — Culinary Kitchen Magazine, April 2023

PICTURED –Founder and

Elliot

on set prepping to film. Check out our extensive recipe library now on YouTube @PrairieStreetCo

CEO,

Moscowitz, with Chef Yossel

Here at the Prairie Street Culinary Kitchen we are excited to welcome you to our new digital magazine! In addition to bringing you the absolute best high-quality kosher meat, we are dedicated to providing you with delicious recipes, guided tutorials, and inspirational content. Our 5-star chefs share their favorite classic and original dishes to help you master the art of fine dining in the comfort of your own home.

A great meal begins with great ingredients and great techniques — an unforgettable meal begins with Prairie Street!

Elliot Moscowitz FOUNDER + CEO | PRAIRIESTREET.CO

VEAL WHOLE RACK

Our Veal Whole Rack is a true showstopper! With 7 Frenched bones, this rack makes an impressive statement and is perfect for your holiday gathering. Don’t be intimidated by its size, the delicate, tender flavor goes well with just about anything.

SKU: VCHOICE4020

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PICTURED –Garlic Herb Crusted Veal Rack with Ratatouille written and prepared by Chef Erica — Now on YouTube!

garlic herb crusted veal rack

with RATATOUILLE

Recipe by Chef Erica

INGREDIENTS YOU’LL NEED

1 whole Prairie Street — Veal Whole Rack

• 2 bulbs garlic

• 1 bunch parsley

• 5 sprigs rosemary

• 5 sprigs thyme

• 5 sprigs oregano

• 2 red peppers, sliced

• 1 zucchini, sliced in half circles

• 1 yellow squash, sliced in half circles

• 1 pint grape tomatoes

• 2 tablespoons tomato paste

• 1 tablespoon preserved lemon paste

• 1 orange

• Extra virgin olive oil

• Kosher salt + freshly ground black pepper

For the VEAL RACK —

Using a papertowel, pat dry your Veal Rack and then lightly score the fat cap using your paring knife. Generously season all around the Veal Rack with kosher salt and ground black pepper. Heat your cast iron pan on the fire or stove top ensuring it is very hot before adding a little extra virgin olive oil and searing your meat. Be sure to form a nice golden brown crust on the Veal Rack.

In a hot oven, prepare roasted garlic by snipping off the top of a whole bulb, drizzling with EVOO, wrapping in foil, and roasting for 30 minutes. Once finished, squeeze the roasted garlic into a small bowl.

Finely chop your parsely, oregano, rosemary, and thyme. Reserve 1/4 of your freshly chopped herbs for the ratatouille and add the remaining herbs to the bowl with the roasted garlic paste. To the herbs and roasted garlic, add 1/4 cup EVOO and your preserved lemon paste. Thoroughly rub the mixture on your seared Veal Rack.

Add the veal back to pan, fat side up, and continue to cook with the grill lid down. Cook for approximately another 45 minutes.

Take your Veal Rack out when the internal temperature reads 140°F/60°C. As it sits, the residual heat will continue to bring the internal temperature up to about 145°F/62°C. Let the meat rest for another 30 minutes before slicing and serving.

For the ratatouille —

On a sheet plan, combine your cut zucchini and yellow squash, cherry tomatoes, five cloves of halved garlic, and sliced red peppers. Coat with EVOO and generously season with kosher salt and ground black pepper.

Place your veggie sheet pan on the grill along with your Veal Rack for 30 minutes.

Once all of your vegetables are cooked and soft, place them in a large mixing bowl with about 1 tablespoon of extra virgin olive oil, your tomato paste, and the remaining chopped herbs. Finish your ratatouille with a squeeze of fresh orange and serve alongside your Veal Rack.

LAMB SINGLE CUT RIB CHOPS

Our Single Cut Lamb Rib Chops are as scrumptious as they are striking! Highly select and cut straight from the rib, these delicious beauties are perfect for everything from a date night dinner to a classy appetizer.

SKU: LCHOICE3000

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PICTURED –Single Chop Lamb Chop with Citrus Salad written and prepared by Chef Kendra — Now on YouTube!

Single Chop Lamb Chop

CITRUS SALAD

INGREDIENTS YOU’LL NEED

1 package Prairie Street — Lamb Single Cut Rib Chops

• 1 grapefruit, peeled and sectioned

• 1 bulb fennel, thinly sliced

• 2 tablespoons fresh herbs, finely chopped (suggested: rosemary, parsley, mint, or cilantro)

• 1 tablespoon extra virgin olive oil

• Kosher salt

• Freshly ground black pepper

Recipe by Chef Kendra

with

FOR THE SINGE CHOP LAMB CHOPS —

Heat your heavy bottom skillet over a high flame. Meanwhile, season both sides of your Single Cut Lamb Chops with coarse kosher salt and ground black pepper.

When the pan is hot, sear all of your Lamb Chops on both sides. Be mindful to not overcrowd the pan, giving the lamb plenty of room to create a nice caramelized crust.

To finish the lamb, reduce the heat on the pan to low, cover, and let them cook for about 3 to 4 minutes.

Remove from the pan when the internal temperature reaches 125°F, then let them rest. You want an internal temperature of 130°F for medium rare.

For the CITRUS SALAD —

To make your citrus salad, combine your grapefruit, fennel, freshly chopped herbs, kosher salt, and extra virgin olive oil.

Serve your meal with a nice helping of citrus salad and two chops.

Bete’avon ! Bon Appétit !

BEEF BRISKET 2ND CUT USDA PRIME

The USDA Prime Brisket 2nd Cut, also called the point, is a highly marbled cut that yields an extremely juicy and tender bite when smoked or braised. And our USDA Prime version has even more marbling, amplifying that amazing beef flavor.

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SKU: BPRIME1010

PICTURED –Smoked Brisket — 2 Ways written and prepared by Chef David — Now on YouTube!

smoked brisket 2 ways

with STREET CORN

Recipe by Chef David

INGREDIENTS YOU’LL NEED

2 whole Prairie Street — Beef Briskets 2nd Cut USDA Prime

• 3 ears of corn, husks drawn back

• 2 sticks vegan butter

• 1 cup cilantro, finely chopped

• 1 cup tarragon, finely chopped

• 1 cup harissa powder

• 1 cup brown sugar

• 1 cup coarse kosher salt

• 1 cup ground black pepper

• 1 tablespoon paprika

• 1 tablespoon coriander

• Kosher salt

• Freshly ground black pepper

For the SMOKED BRISKETS —

Preheat the smoker to 235°F/113°C.

In a medium mixing bowl, combine your Harrisa Dry Rub ingredients: harissa powder, brown sugar, coarse kosher salt, ground black pepper, paprika, and coriander. Set aside.

For your Texas Style Smoked Brisket, score the fat cap of your one brisket and generously season with kosher salt and ground black pepper. Place this in your preheated smoker.

For your Harrisa Rubbed Smoked Brisket, coat your entire second brisket generously in your Harissa Dry Rub. Place this brisket also in the preheated smoker.

Close the lid to your smoker and allow to smoke for roughly 5 hours. To ensure your briskets do not dry out we suggest putting either a tin of water in the smoker or spraying the inside occasionally with either water or apple cider vinegar.

After 5 hours remove your Texas Style Brisket and wrap it in butchers paper. Return it to the smoker folded side down for an additional 5 hours.

Once both briskets have smoked for about 10 hours, remove from smoker and let rest for 30 minutes.

For the STREET CORN —

First prepare your sesasoned vegan butter by mixing the two sticks of softened vegan butter in a bowl with the chopped herbs. Place on a sheet of plastic wrap, roll into a log, and refrigerate if not using immediately.

Peel the husks of your corn down to the stalk but do not remove them. Coat each ear of corn with a generous amount of your seasoned vegan butter and season with kosher salt and ground black pepper. Return the husks around the corn and place the corn in the smoker about 1 hour before serving.

PICTURED –Perfect Dry Aged Standing Rib Roast written and prepared by Chef Kendra — Now on YouTube!

DRY AGED BEEF 4 BONE PRIME RIB ROAST USDA

PRIME

Our Dry Aged 4 Bone Prime Rib Roast is an absolute showstopper and a must for your next celebration. Delivered with elegantly Frenched bones, Prairie Street’s Dry Aged 4 Bone Prime Rib Roast amps up the beefy flavor and melts in your mouth! This is the ultimate mouthwatering experience.

SKU: DRYAGED28BPRIME8110

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PERFECT dry aged standing rib roast

Recipe by Chef Kendra

INGREDIENTS YOU’LL NEED

1 whole Prairie Street — Dry Aged Beef 4 Bone Prime Rib Roast

• 2 tablespoons rosemary, finely chopped

• 2 tabelspoons garlic, minced to a paste

• Kosher salt

• Freshly ground black pepper

1 2 3 4 5 6 7

For the prime rib roast —

Preheat your oven to 325°F.

Using a paper towel, pat dry your Prime Rib Roast to remove any excess moisture. Using your paring knife, remove the bones from your roast.

Season all sides generously with kosher salt, ground black pepper, garlic paste, and rosemary. Using butcher’s twine, tie the roast back up to its ribs.

Place the Prime Rib Roast bone side down on a rack in a roasting pan. Place it in the middle of your preheated oven.

For medium rare, you will want an internal temperature of 125°F. Check your roast after about 90 minutes to check the internal temperature. Once 125°F is reached, remove from the oven and allow to rest for approximately 30 minutes.

For well done bones (the way we like them!), remove them from the roast and slice them individually. Sear on a hot, well-oiled griddle for approximately 5 minutes.

Before serving, quickly sear the bone-side of your roast for approximately 4060 seconds. Slice and then serve.

Bete’avon ! Bon Appétit !

PICTURED –BBQ Braised Bonless Flanken written and prepared by Chef Yossel — Now on YouTube!

BEEF BONELESS FLANKEN

Our Boneless Flanken has a high fat content making it melt in your mouth tender. Ideal for low and slow cooking this bad boy likes to take his time. In fact, try it in your next cholent! The Boneless Flanken is similiar to the boneless short ribs where it is cut across the ribs.

SKU: BCHOICE2170

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BBQ BRAISED BONELESS FLANKEN

in the INSTAPOT

Recipe by Chef Yossel

INGREDIENTS YOU’LL NEED

1 whole Prairie Street — Boneless Flanken

• 1 small yellow onion, diced

• 1 carrot, diced

• ½ teaspoon mustard powder

• ½ teaspoon ground ginger

• ¼ teaspoon cayenne

• ½ teaspoon smoked paprika

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ¼ cup brown sugar

• 2 cups veal or beef stock

• 2 cups dry red Kosher wine, such as Cabernet Sauvignon

• Extra virgin olive oil

• Kosher salt + freshly ground black pepper

For the boneless flanken —

Preheat your InstaPot on SAUTE mode.

Cut your Boneless Flanken into 3 to 4 pieces so they can sear easily in the InstaPot. Season with coarse salt and ground black pepper.

In your hot InstaPot, add a drizzle of olive oil and sear each of your Boneless Flanken pieces. Once nicely seared, set aside.

Using a wooden spoon, saute your onion and carrot, being careful to lift the fond from the bottom of the pan. Keep stirring and then add all of your spices: mustard powder, ground ginger, cayenne, smoked paprika, garlick powder, onion powder, and brown sugar. Once fragrant, about 2 minutes, add your dry red kosher wine. Stir to combine. Allow the wine to reduce for about 5 minutes and then add your veal or beef stock. Add your meat back into the InstaPot with all of your ingredients.

Lock your lid and set to PRESSURE COOK mode on HIGH and cook for 1 hour.

After 1 hour, let the InstaPot vent before removing the lid. Enjoy your BBQ Boneless Flanken as part of a delicious meal or on its own! The sauce can be blended and reduced further if you want a thicker BBQ sauce.