UPC’s Cranberry Slow Cooked Steak and another “What’s For Dinner?” Post!
This is the ideal meal to set up in the morning. The setup is quick and easy, takes almost no effort, and it’s almost impossible to mess it up. Similarly, everything about the meal is perfect for coming home to it! It’s delicious in every way, from the smell that will greet you at the door (or if you’re in an apartment, it may even permeate the hallway outside your door too!) right to the flavor that you’ll be enjoying over dinner. For me, this also ended up including several days of delicious leftovers which I’ve been able to use as a meat entrée all alone, as well as in soup, salad, and even in a lettuce wrap. And it has been every bit as surprising and delicious as the first bite!
I do have one cautionary note: cranberries are quite tart, and so there are going to be some people who try this by adding sugar. Don’t let that be you! The flavor of the cranberries carries over into the beef perfectly, leaving the tart crispness of the berry behind. It’s just right, and doesn’t need even a little sugar! Similarly, while nutmeg and cinnamon will change the experience, neither is necessary to fully enjoy the cranberry steak that you’re going to serve yourself. This is a hunk of deliciousness, and when you make this the first time, definitely stick to the recipe – you won’t regret it!
So the weather around here has been seriously crazy lately! At the beginning of the week it was so cold that the authorities were spreading salt on the roads even though there was only 30% humidity, and a 0% chance of precipitation. I think that it was so cold that even the remote possibility of ice was scary to them… Now the cold has eased a bit, coming up to the high 20’s and low 30’s. I saw a Facebook post this morning from a friend who said “I can’t believe I’m excited that it’s in the low 30’s!” And I doubt he’s the only one! Despite that, I had a couple of great runs along the river this week, with another planned for today, where the ice on the river was both surprising and exciting! The ferry has had to plow the ice out-of-the-way just to get to the terminal for all of us ferry-riders to get to work in the morning, leaving ice chunks churning behind it in the Hudson. Overall, it has been stunningly beautiful!
It’s snowing right now, which shows how much the temperatures have risen. And I am REALLY looking forward to my run today, since running in the snow is SO MUCH FUN! I love the quiet calm that snow brings to the air. It filters out all of the other sounds, just filling your personal space with a deep serenity. Tapping in to that while running is one of the things that I most look forward to in winter running. It’s just me. Me and the road. There’s no one else, and nothing else. No other sounds, no weather, no intrusions. Just me. And the softly falling snow.
- 4-6 lb Grass-Fed Steak Roast (I got an amazing Rib Eye Roast! Will work well with any roast cut)
- 2 lbs frozen Cranberries (definitely not canned - these need to be whole fruits)
- 2 inches Ginger, sliced
- Optional Spices: Turmeric, Sea Salt
- Put the steak in the slow-cooker and turn it on low.
- Carefully lay the ginger across the top of the steak, covering the top as thoroughly as you can.
- Add the cranberries on top, making sure that as many as possible stay on top of the steak. They're round, so they'll roll off where they can, and that's fine too.
- Cook on low for 8-10 hours, and serve and enjoy!
Cranberries are pretty bitter, but RESIST THE URGE to add sugar to this recipe! Trust me on this, as long as you're not using a "low-fat cut" like a sirloin roast, this will come out amazing just as it is! There is absolutely no need for added sugar!!