Dry Aged Ground Beef with Artisanal Sauerkraut (Serves 1)
Farmhouse Culture began making and selling sauerkraut in Farmer’s Markets a few years ago in California. Whole Foods began selling their artisanal line of sauerkrauts recently and I decided to try the Horseradish Leek. It was recently named the 64th best food to eat in San Francisco. The ingredients are ideal: Organic cabbage, organic horseradish, organic leeks, organic carrots, Sonoma sea salt. I usually pair sauerkraut with pork, but had some with a skillet-seared ground beef patty that was fantastic. My ground beef happened to be dry-aged and grass-fed, but more conventional meat would work too.
Prep and Cook Time: 10-12 minutes
Enough ground chuck to make a patty
1 jar of Farmhouse Culture sauerkraut (mine was Horseradish Leek)
Directions: Melt 1 tablespoon of coconut oil in cast iron skillet over medium heat. Form ground beef into a patty a little thicker and a little wider than the palm of your hand (or bigger if you like). Season both sides with salt, garlic powder, cayenne pepper, and black pepper to taste. Sear meat 3 to 4 minutes on first side and then turn to sear the other side 3 to 4 minutes, until only a little pink remains in the middle of the patty. Meanwhile, add a serving of sauerkraut to a plate and heat in microwave for 30 seconds to 1 minute. Transfer ground beef to plate and enjoy!
Note: Farmhouse Culture also sells a classic kraut made with carraway seeds and Smoked Jalapeño. I’ve got some in my refrigerator waiting for a meal now.
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