Place the water into a large 6 to 8 quart stockpot along with salt, sugar, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
After 8 to 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
There are a couple of events on the horizon that are tailor made for a great piece of Thompson Valley Grass-fed Beef, Valentines Day and St. Patrick's Day. With that in mind we have some great specials going on this month. Perfect for your special someone Filet Mignon, New York Steaks and Tender Loins and T-loin Tails are all $2.00 off /lb. Anytime during winter and especially for St. Patrick's day when turned into Corned Beef our Beef Briskets are $1.00/lb. off. For these and other specials visit our Order Information Page, look for the prices in red.
A big thank you to Scott Lawson from the Plumas County Museum for providing us with some outstanding photos from the museum's archives. The pictures below show Thompson Valley Ranch in the early days when it was known as the Illinois Ranch and John W. Thompson from which the valley and the creek derived their names.
Scott Lawson and his group of dedicated volunteers do a fantastic job preserving and displaying the history of our area at the Plumas County Museum. I highly encourage you to visit and spend some time, you wont be disappointed.
Our holiday Prime Rib Roasts have sold out for the season, and we have just one of our Whole Tenderloin Roasts left in stock. A big thank you to all of your that purchased one from us. If you are having one of our roasts for Christmas or New Years, before you begin to feast, remember to send a picture of the roast over to our Facebook page to be entered for a chance to win a combination beef pack. We will post all the pictures at the beginning of 2018. Thanks again, Merry Christmas and Happy Holidays to you and yours.
After much time dealing with an older host and platform Thompson Valley Ranch has come into 2017, well almost 2018 with a new and dynamic website. While it is not complete, I guess a good website never is, it is up and running. We hope you enjoy the new look and feel of the site, we think it gives you a good look into who we are and what we do. Check back frequently as we will be adding some new features and content in the not so distant future.