The American culture has largely shunned the art and science of fermentation. They have the idea that bacteria is a culprit that needs to be stifled at all cost - thus the over medication, over sanitation, over pasteurization, etc. I am of the opinion that we need to embrace bacteria and let them work for us - after all, the number of bacteria present in the average human outnumbers our number of cells 10 to 1 - which makes us wonder - who's controlling who? Obviously, most of these bacteria are beneficial and most of them are vital for our bodies to function properly. Throughout our evolution bacteria have thrived in our bodies and have perhaps even been the driving force of our own evolution. Scientists have found that bacteria in our stomach, gut, skin, and genitalia, that is largely passed on during birth, is necessary for digestion and defense against other harmful bacteria. Enough of the science lesson but the point is, including beneficial bacteria in your diet via fermented foods is a great way to stay healthy. I try to eat or drink something fermented with every meal - aids in nutrient absorption and keeps your vitality up. The list is huge starting with some obvious ones: yogurt (preferably organic and raw), raw cheese, creme fraiche, real sour kraut, soy sauce, miso, unpasteurized beer cider or wine, kvass, kombucha, real pickles, kim chi, gochujang, umeboshi, fermented salami, etc. The beauty of fermentation is that if you do it right, you can make a big batch and because of the beneficial bacteria/wild yeast, it will keep for a very long time. Now I'm not telling you to roll around in the dirt and never wash your hands - but I am suggesting that you stop taking antibiotics every time you sneeze, drinking pasteurized products, carrying spray-sanitizer in your purse, and being afraid of a little wild fermentation.
On to the steak sauce. You can go ahead and throw that bottle of A1 in the garbagio because the flavor of this finished sauce is insurmountable. I got the inspiration for this recipe from old boy Chris Hastings - author of Hot and Hot Fish club and owner of the Alabama restaurant with the same name. I strongly suggest that you read the book and/or go to the restaurant if you ever get the chance.
For the sauce:
2 medium onions chopped
2 T sesame oil
3 garlic cloves
1 large carrot chopped
1 6 oz container of tomato paste
1 cayenne pepper
1 bell pepper
1 dried ancho chile pepper
2 T tamarind paste
4 cloves
1 tsp whole allspice
1 tsp whole peppercorns
1 whole star anise pod
10 sprigs of thyme
3 bay leaves
1 1/2 cups molasses
2 cups balsamic vinegar
2 cups red wine
3 cups chicken stock
Heat the oil and then add all the ingredients except the last 4. Once the vegetables soften add the remaining 4 ingredients and simmer for 1-2 hours or until the sauce thickens and becomes sticky. Let cool slightly and then puree in a blender and pass through a chinois. Once the sauce has cooled to 80 F add a tbl of whey if you have it - this will inoculate it so to speak with a live culture and keep other harmful bacteria from taking over. Alternatively you can use the pickling brine from other natural pickles or just leave it out and hope for the best. As long as you put it into a clean jar you may be able to get a strong fermentation on its own. Cover tightly with cheese clothe or a paper towel and let sit for 3-5 days. Once the taste as mellowed and matured to where you want it, put a lid on it and put it in the fridge where it will keep almost indefinitely.
Here I took a grass-fed ribeye steak and let it air dry on a rack in the fridge for 2 days until the surface gets shiny and a bit dry. I then dusted some sea salt and cracked pepper on both sides and seared the steak on a hot cast iron pan with a little butter and olive oil until medium rare. The brussels I blanched for 4 min and shocked in an ice bath before searing them flat side down in a hot cast iron pan until browned. Note: I reserved some of the raw brussel leaves when cutting them in half in order to make a raw brussel salad with a little lemon juice and olive oil to go on top. Ladle about a tablespoon of yee olde fermented steak shmigalidoo on top and dig in.
Sometimes I feel like my kitchen is a science lab....in a good way though, its rather comforting to have the bubbling vats of wondafuls around. Stay tuned for my homemade fermented katsup recipe.
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