Good Monday to you!

I’m so excited about this post today! I love to create completely new dishes, something out of the ordinary. Complex flavors and new twists on everyday items in the pantry.

You see, I’m the oldest of seven children. I grew up cooking daily – and when you live in ranch country, there are not grocery stores down the street. When you go grocery shopping, you buy for at least two – sometimes six weeks and you buy the basics, the must-have’s. Then it’s in the hands of the creator, how to cook with those staples and not get stuck in a rut of cooking the same things with those foods.

I know when you are in the frantic hurry of everyday life, cooking out of the ordinary can me hard. But it is possible, and with cookbooks, and hopefully this website you gain ideas to cook something up a lil’ different for tonight!

Since it is October, and I got to go to my first football game of the semester Thursday, I wanted a fall-inspired – October Fest kind of meal.

So – creative mind process in the 6th street Wal Mart in Stillwater, Bräu Rind and Sauerkraut was created!

Bräu Rind and Sauerkraut (Beer Beef and Sauerkraut)

(if you don’t want to use alcoholic beer, a non-alcoholic beer will work great. It is the flavor that you are after. The alcoholic evaporates anyway when  you cook it.)

4 lb. Carne Picado (I’ve fallen in love with this cut! It is a thinnly sliced/minced meat that is tough, and needs to be cooked for atleast an hour, but once reached tender is super-tasty!)
1 lg. Onion, coursed chopped
1 tsp. Ground Mustard
2 tsp. Italian Seasoning (marjoram, basil, organo)
2 1/2 tsp. Black Pepper
2 tsp. Salt
1 1/2 tsp. Granulated Garlic
Oil, for browning
Amber Bock, Dark Brew (you don’t have to use Amber Bock, but you would want a dark brew for the deeper flavor.)

In a large stew pot, brown beef and onions until browned in a small amount of oil. Watch for sticking. Add seasonings, and on medium heat, pour in one bottle of beer. (it will foam for a while, as it fills your kitchen with the sweet aroma of beef!) Allow to cook for 30 – 45 min, checking regularly to avoid sticking. The juices will start reducing, and taste for tenderness after 3o min. I added another 1/2 bottle of beer about 15 min. from serving. If you don’t want to add strictly beer, beef broth would be a good substitute. Though you will lose that Bräu taste that is ‘outta’ this world good! I had company when I made this Saturday night, and there were very, very few leftovers!

Basil Potatoes:
5 sm. Red Potatoes
5 cups Water
1/2 stick Butter
4 T. Dried Basil
Salt, Pepper and Garlic to taste
In large soup pan, bring water to a boil adding 1/2 tsp. Salt. Quartering potatoes and add to boiling water. Allow to boil until tender. (this varies with elevation, and density of potatoes. Check after about 15 min. with a fork. They don’t need to be falling apart, just tender.)

Sauerkraut
Either in a microwave safe bowl, or saucepan warm a 16 oz jar, or 12 oz can of Sauerkraut until warm.
(A great thing about this rarely used vegetable is – its low amount of carbs! A can of Sauerkraut has less than 2 grams of carbs! Don’t be afraid of this humble cabbage variety and try it if you never have. If I was a betting person, I bet you’ll like it!

In a large soup bowl or plate spoon potatoes followed by sauerkraut and your Bräu Rind. Serve hot -and be ready for so very happy sighs!

The Bräu Rind is great as a leftover in a breakfast omelet, or in a tortilla. So make a large pot of this and enjoy it through the week!

Get to cooking those fall-inspired dishes. Those soups, stews and chili’s. Enjoy wearing sweaters and being with dear friends!

Long Live Cowboys!

Amy

Costs:
4 lb. Carne Picado $2.12/lb= $8.48
Seasonings = $0.98
Onion = $1.08
Amber Bock = $8.16/6 = $1.36 a piece
Red Potatoes = $1.55
Butter = $0.55
16 oz Sauerkraut = $1.67
Total: $17.03 Serves 6 = $2.84 a serving

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