Barbecue Beef with Sauerkraut
The second month of my Walden Local Meat share arrived on Thursday, and I find myself with a freezer full of meat of all types that need to be used. Every month Walden sends out a survey that allows you to mention your preferences and order any add ons. You can order the amount of meat that you’d like – starter packs start at $49, and I pay $129 a month for a full share with 10-11 pounds of meat, with several pounds of ground meat (lamb, pork, beef), sausages, bacon, and other charcuterie. This month I added a few extras: two dozen fresh eggs, a pound of chicken livers, and a tube of home made liverwurst. Liver and other offal are such nutrient dense foods, and I’m a firm believer in eating the best quality you can find – it’s a relief to be able to source high quality from my CSA!
Dinner tonight was with some of the leftover beef from last month that I reluctantly took out from the back of the freezer. (My first month I opted not to specify what cuts I wanted, and just hope for the best. I was 90% satisfied, and made sure to make requests this month!) I wanted this to work a little bit better than it did – I think I’m just not a fan of certain roast cuts of beef – despite cooking in the pressure cooker in a good amount of liquid, the meat always ends up a little bit dry. Alas, not every dish is a winner. Nevertheless, this was an easy dish to make, and with better beef, and a great barbecue sauce, it makes for a decent dinner.
Barbecue Beef with Sauerkraut. I started with a few pounds of beef (I had a 2 lb. thawed round roast, but this would be much better with brisket or chuck roast) which I seasoned with salt and garlic powder, and put it in my instant pot with a cup of barbecue sauce, a cup of apple cider, and a little bit of stock. I set it on high pressure for 45 minutes on the meat/stew setting.
To eat, pull the meat out of the liquid, and serve with extra barbecue sauce, sauerkraut, and pickles.
Pro-tip: eat your meat stew with pickles! (Turks do this, and it’s one of my favorite additions to stew or beans. You immediately get something salty, crunchy, and sour to help balance out what might be a lackluster stew, or take a great one to even greater heights. I like sauerkraut with pickles, because of the added fermented benefits!)
Walden Local Meat, Carlisle, Massachusetts.
Free delivery to the Greater Boston Area. If you commute into Boston, you could get the shipment delivered to work, and it’ll stay conveniently cold in the reusable freezer bag packed with your frozen meat and some dry ice.
