INGREDIENTS 3lb corned beef brisket 4c chicken broth 2 bay leaves 1T pickling spice (optional) 1lb small potatoes, quartered 4 medium carrots, cut into quarters 1 small head cabbage, cored and cut into wedges DIRECTIONS 1. In a large pot over medium-high heat add beef and cover with broth. Add bay leaves and pickling spice (optional). Bring to a boil, then reduce heat to a simmer and cover. Cook until tender, about 3 hours, adding water to keep beef covered, if necessary. 2. Add potatoes and carrots and bring up [...]

Many of you placed an order for our House Smoked Ham for Easter. Here are some easy-to-follow instructions on how to reheat it for your Easter Feast! Pre-heat your oven to 275. Place ham in deep baking dish or roasting pan. Pour the glaze we provided over the entire ham and cover with foil. Cook ham for approximately 20 minutes per pound or until 135 degrees internal temp. Remove ham from oven and remove foil. Increase oven temperature to 425 and allow to come up to temperature. Put ham back [...]

Ingredients 1 bag Maine Meat stuffing mix 1 quart chicken stock 1 lb sausage, loose 2 large carrots, peeled, rough chop 4 stalks celery, trimmed, rough chop 1 onion, rough chop 2 cloves garlic 1 tbsp chopped rosemary (or sage — rosemary is proper) 4-6 oz butter (up to you, the more the better) Instructions In a larger dutch oven, begin to brown the loose sausage with a small amount of olive oil. While browning the sausage, pulse the onion, carrot, celery, garlic, and rosemary in a food processor until [...]

Ingredients 1 Maine Meat brine kit 3 gallons water 1 happy turkey Instructions Dissolve brine kit with 3 gallons of hot water and chill. Submerge turkey in brine. (preferably a 5 gallon bucket) Brine turkey for an hour per pound. For a more seasoned bird, brine for 1½ hours per pound. Always allow yourself at least 4 hours to dry your bird before roasting it after brining. Crispy skin is very important. Download Recipe

Prep Time: 5-10 minutes Cook Time: 20-30 minutes Serving Size: 4-6 people Ingredients 1 Onion 2 Cloves Garlic Extra Virgin Olive Oil Vialone Nano Rice Chicken Stock Urbani White Truffles Porcini Concentrate Parmigiano-Reggiano Instructions Sauté 1 medium, finely chopped onion, 2 cloves of garlic with 5 tablespoons of EVOO. Add 2 cups of Vialone Nano Rice and stir until evenly coated. Add 1/2 cup of white wine and simmer until absorbed. Add 6 cups of our House Made Chicken Stock (or Aneto chicken broth pictured above), 1/2 cup at a [...]