Category All Recipes

Bread In Common


THE CHEF’S TABLE

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As you walk into Bread In Common, you are greeted by some very cheerful staff and a big atmosphere. The interior is very well decked out with over a hundred lights hanging over the the dining area. We walked past the kitchen, impressive looking food and aromas wafting as we walk past and up stairs to the Chefs Table. The Chefs Table pictured above is a huge round table with a centre piece of candles, honey comb and three lights above.

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We wern’t shown a menu (We definetly didn’t need to) it had been arranged by the birthday girl prior to cater to everyones needs. We were to have earth based meals and boy did Bread In Common deliver. Every dish that came out was just as tasty as the latter and by the end of it all I was on my way to a very comfortable food coma that was for sure. Lastly, I was told earlier that morning that Bread In Common had got an amazing review by Rob Broadfield in the West Australian so I was very excited that I was getting the chance to eat at this restaurant.

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The Hanger Steak


HANGER STEAK

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Little is known about this much sort after steak and I feel it is my job to let people know just what it is! Hanger Steak is located in the “Plate Cut” of the cow (Diagram Below)  and is most prized for its flavour. In the past, it was commonly known as the “Butcher’s Steak” because butchers would often keep it for themselves rather than offer this steak for sale. Although this steak isn’t quite as tender as other cuts, it certainly makes up for it in robust flavours. Below is a recipe that I have used, its just a simple one to have my first Hanger Steak as you don’t really want to over do it. Lastly, there is a little place in Welshpool called Swansea Markets and this is where I found this magnificent steak.

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Diagram-of-Beef-Animal-Showing-Principal-Cuts

– 1 Shank or leg – 2 Shoulder – 3 Brisket – 4 Knee Bone – 5 Neck – 6 Short Ribs – 7 Chuck Ribs – 8 Prime Ribs – 9 Navel – 10 Plate – 11 Flank – 12 Loin – 13 Rump – 14 Round – 15 Horse Shoe Piece – 16 Soup Bone – 17 Tail

INGREDIENTS

– Hanger Steak

– Wholegrain Mustard

– 2 Cloves of Garlic

– 2 Sprigs of Rosemary (Roughly Chopped)

– Pinch of salt

– Pinch of Cayenne Pepper

METHOD

Place all ingredients into a large bowl and mix well to combine. Place the meat in the bowl and rub in and coat well, cover with glad wrap and place in the fridge to marinate. Set the SouvVide temperature to your liking from 55° for medium-rare to 70° for well done (Breville Chart). Once the meat is ready, seal it off on all sides on an extremely hot pan, put into a vac-pack bag, seal and place then into the SousVide to cook (Time depends on your liking and meat thickness just click on the Breville Chart link above). When the timer goes off and the meat is done quickly seal it again, caramelising all those beef juices, then carve and serve.

There is also a lovely app by Poly-Science called SousVide Toolbox. All you need to do is enter your details and the app gives you a specific time and chart. In my case it took 2:35:40 at 58° (which is just under medium). Results are in the first photo above and as you can see it is cooked through perfectly and evenly.

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Adapted from Anne Burrell from the Food Network

Meat Cut Link: http://chestofbooks.com/food/recipes/A-Book-Of-Recipes-For-The-Cooking-School/Beef.html#.Ux1879whM3Y

Marinade Link: http://www.foodnetwork.com/recipes/anne-burrell/marinated-grilled-hanger-steak-recipe.html