When it’s slow cooking beef, I’ve found another friend — Mr. Sauerkraut.
Mr. Sauerkraut does an awesome job of breaking down a tougher cut of meat during the day and creating a tender, flavorful star for a sandwich.
A couple of days ago, I was poking around in the freezer, trying to find inspiration for dinner. I found a flank steak from my meat CSA. A few days before, I had made a simple meal of sausage, potatoes, and sauerkraut and had picked up an extra package of the fermented wonder. (Just like other condiments, I find it’s good to have an extra package of sauerkraut hanging out in the fridge for last-minute meal ideas.)
Knowing that a tender roast beef sandwich was only a crock pot away, I allowed the steak to defrost in the fridge overnight and then tossed it into the slow cooker with the entire package of sauerkraut, turned it onto low, and left for work.
When I got home that evening, I drained the beef in a metal colander while browning a roll of whole wheat French bread on the cast iron skillet. While the bread browned, I put together a simple salad of tender baby greens of chard, kale, and spinach and threw on some grape tomatoes and avocado for good measure.
Once the bread was ready, I smeared a healthy layer of horseradish on the roll, and dinner was served. We were chowing down with a nice barleywine to drink within a half hour of arriving from work. What could be simpler?