Mockbraten and Smashed Potatoes






=== INGREDIENTS for Marinade

2 dried bay leaves
1/3 cup cider vinegar for marinade
1 tablespoon brown sugar
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning)
3 tablespoons vegetable oil, eyeball it

2 1/4 to 2 1/2 pounds flank steak (any inexpensive beef, e.g. chunks of stew meat)

=== INGREDIENTS for Cabbage

4 tablespoons butter, divided
2 medium onions (sliced thin)
3 cloves garlic chopped
1 large apple (recommended: Macintosh)
Salt and pepper
1/8 teaspoon nutmeg, freshly grated or ground
1/3 cup cider vinegar for cabbage

2 tablespoons brown sugar
1/2 head red cabbage, chopped course

1/2 cup dry red wine
1 rounded tablespoon Dijon mustard (or spicy brown)

=== INGREDIENTS for Potatoes

3 pounds white potatoes, peeled and cubed

2 yams
1 cup sour cream

1 tablespoon prepared horseradish
3 tablespoons chives, chopped or snipped or dried






Mix bay leaves, 1/3-cup cider vinegar, 1-tablespoon brown sugar, grill seasoning and vegetable oil in the bottom of a large food storage bag, squish it all together until evenly combined. Cut meat in cubes, then drop the meat into the bag and move it around to coat it evenly. Let meat marinate at least 10 to 12 minutes. Cubed meat will be slow cooked in the pan. I'll tell you when.



Thinly slice onions. Heat a large skillet over medium heat. Add 2 tablespoons butter and melt it. Add the sliced onions and garlic to the pan. Peel, core and thin slice the apple and add it to the onions. Season the apples and onions with salt, pepper and nutmeg. Cook the apples and onions 5 or 6 minutes till tender.  Add 1/3-cup vinegar, 2 tablespoons brown sugar, and red cabbage.  Combine then reduce heat to low. Cover and simmer 35 minutes, or until cabbage is tender. Stir occasionally during cooking. 



Push cabbage to outer edge of skillet to keep warm while cooking meat.  Add 2 tablespoons butter and cubed meat along with the marinade to center of skillet.  As the meat cooks, the heat will infuse the cabbage and marinade flavor throughout the meat. Brown the meat on both sides for about a minute.  Continue to cook meat about 6 minutes on each side.  While meat cooks, stir in mustard and red wine.  Add salt and pepper as needed.  Simmer till potatoes are ready.  Remove bay leaves before serving.



While meat simmers, cube potatoes and place in a pot and cover with water.  Bring water to a boil then salt it. Cook potatoes 10 to 12 minutes or until tender. Drain potatoes and return to the hot pot. Mash them with sour cream, horseradish and chives and season with salt and pepper to taste. Potatoes will be thick and spicy. If you like looser mashed potatoes, add a little milk or stock, continue to smash.