[kuan]

Salt/pepper, brown both sides, stick it in a vat of warm sauerkraut to finish cooking.  

 

[rpooley]

I'm in. /img/vbsmilies/smilies/drinkbeer.gif

 

[cheflayne]

Salt/pepper, brown both sides, stick it in a vat of warm sauerkraut to finish cooking.

Have you done this yet? You really got me to thinking...hmm...I always have kimchee hanging around...hmm...

 

[kuan]

Have you done this yet? You really got me to thinking...hmm...I always have kimchee hanging around...hmm...

I dunno, I might try it tonight. Will it make the steak better or will the steak drips make the sauerkraut more tasty?

Hmm...

 

[cheflayne]

Keep us posted. Kinda a reverse sauerbraten quickie. I am definitely intrigued and my hamster cage is spinning. Whoohoo! This is what I love about food, always new things and avenues to explore. Goodatcha @kuan!

 

[meezenplaz]

Sauerkraut and Worcestershire Sauce-- both tough to
spell, but both have 1001 uses.

 

[kuan]

I cooked the sauerkraut then turned off the pot. Put the steaks in there and covered it for about 10 minutes. As you can see, turned out medium rare.

So quite good except I can't really take a bite of steak and sauerkraut at the same time.

20161002_192537.jpg

• kuan
• Oct 4, 2016

20161002_194954.jpg

• kuan
• Oct 4, 2016

 

[chrislehrer]

Ming Tsai's Blue Ginger used to serve hanger steak with kimchi and a kimchi mayonnaise (which they called an aioli of course). Delicious!


Sent from my iPhone using Tapatalk

 

[maryb]

One of my favorite ways to do a pork steak except you braise it low and slow in the kraut after a good sear.