January 16, 2011

Snow Day

Here in Boston we had about two feet of snow on Wednesday. Since the bakery was closed I decided to indulge in all of my favorite snow day activities! I shoveled, went for a walk on the abandoned streets of my neighborhood, drank hot chocolate, watched the food network, and fired up the crock pot.



I surveyed the freezer, pantry, and refrigerator and decided to make a red wine braised flank steak with truffle smashed potatoes.

CROCK POT FLANK STEAK:
1-2lbs Flank Steak
Kosher Salt
Pepper
Garlic Powder
Chili Powder
Cumin
Olive Oil
1 Large Onion, julienned
1/2 Cup Red Wine (I used a Pinot Noir, but any dry red will work)
1 Large Can of Organic Diced Tomatoes
1 Small Can of Tomato Sauce
1-2 Cups Beef Stock

Preheat your slow cooker on high. Add the tomatoes, sauce, and wine to the slow cooker. Then season your flank steak with the salt, pepper, garlic powder, chili powder, and cumin. The meat needs to be well seasoned when you are slow cooking, so definitely use a heavy hand. In a large heavy skillet on medium high sear the flank steak in some olive oil. You can cut the flank steak into a couple of pieces if it won't fit in the pan. Sear for about 4 minutes on each side. Place the seared steak into tomato and wine mixture that is simmering in the slow cooker. In the same pan that you seared the steak, saute your onions, using a wooden spoon to get all of the browned seasoning off the bottom of the pan. Season the onions with salt and pepper as they cook. Saute for about 6 minutes on medium low heat. Scrape the onions and the rest of the pan juices into the slow cooker. Then add as much beef stock as necessary to cover the steak completely. Leave the slow cooker on high for an hour, then reduce the heat to low and let cook for 5-6 hours, or until the meat is falling apart. You can check the seasoning along the way and add salt to taste.

When the meat is done I like to take some of the tomatoes, onions, and juices from the slow cooker and puree them in the Cuisinart or blender to make a smooth rich sauce to serve the meat with.

For the potatoes I simply mashed them with cream, butter, salt, and a splash of truffle oil.

I really love a good snow storm!

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