Saucy, Naughty Braised Veggies with Garlic and Rosemary

Hey!

Hey you.

Yes, you. The good looking one heading for the kitchen.

Whatcha making?

Steak?

Ooooooooh!

Then you also have to make this:

Saucy, Naughty Veggies with Garlic and Rosemary

I seared my 2.5lb grass-fed steak in a bunch of beef tallow. The kitchen smelled like a barnyard. Wifey and I agreed there are far worse smells. I love beef tallow because it is richer and has more depth than butter. Yes, I said it.

Beef tallow is better than butter.

Once you’ve picked your jaw off the mouth at that statement, keep reading.

I finished off the steak in the oven at 380 degrees for about 10 minutes. Then I took it out to rest.

What was left over in the pan was a bunch of leftover fat and beef juices.

Whole Foods carries these ridiculously convenient package of mixed organic veggies. I got a shit ton of savoy cabbage, purple cabbage, juilliened carrots, and red onion. I made a large portion for myself, and yet still have enough to feed us both for about two more meals. All this cost me a little over $3.

Allow your pan to cool off once it comes out of the oven.

What we’re going to do in about 15 – 20 minutes is what usually takes an hour or more with tough meat. Cooking in liquid on low heat breaks down muscle and tendons, making them buttery soft and exceedingly delicious.

Only we’re going to do that with a veggie that most people don’t like.

Cabbage.

It’s going to be so good, that you will personally email me and/or comment and tell me all about the foodgasm happening in your mouth, all while typing furiously on the keyboard, getting steak and veggie stuffs everywhere.

Heat your frying pan on high with the leftover beef goodness. When hot, add in your onions. Salt and pepper them. Keep tossing them about, like hyperactive kids on a trampoline. Keep the pan hot and things moving!

Add in your carrots. Repeat as above. Toss, dance, etc.

Now cover this with a lid and leave it for a minute.

….

It’s been a minute. Your pan should be steaming, veggies browning and glazed over like a happy teenage drunk on a Saturday night. Splosh in another tad of water. Cover! Shake!

Ready? Wait another thirty seconds.

…..

Okay!

Now, add in a hefty portion of cabbage, both green and red. Salt and pepper again. Toss, dance, sing! Keep this stuff moving! You should have a slightly browned (but not burnt) amount of beef and veggie debris stuck on the bottom of the pan. Another splash of water.

Cover.

Shake your pan.

Shake it, shake it, shake it Salome.

Uncover!

Is it a hot sexy mess in there? Gleaming, fragrant and auburn. Add two whole garlic cloves. Turn your heat down to medium high. Keep the pan moving while still covered.

Add a small spring of fresh rosemary, torn up into bits.

Continue tossing, stirring, scraping flavour bits from the bottom of the pan. A wooden spoon is great for this.

Your veggie concoction will be wilted, saucy and dead sexy. Serve with your unbelievable steak.

Let the party BEGIN!

I’m waiting for your messy emails.

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