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.

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

BBQ Beef Short Ribs


BBQ BEEF SHORT RIBS

This recipe uses two of my most favourite and most used pieces of equipment and website, The SousVide and ChefSteps (www.chefsteps.com). This recipe for ribs is cooked in the SousVide for 72 hours at 54° and if you have a look at the link below ChefSteps compares cooking at different temperatures and pulling the meat out at different times, with the last video being the method I have chosen. Lastly, I have also used ChefStep’s sweet and sticky bbq glaze to marinate and cook the ribs in. I also cooked prawns and potato salad and Im calling it “Sarich’s Surf ‘n’ Turf”.

INGREDIENTS

– Beef Short Ribs (Quantity to your liking)

– 160g Tomato Sauce

– 140g Tomato Paste

– 80g Whiskey

– 50g Apple Cider Vinegar

– 30g Distilled Vinegar

– 20g Worcestershire Sauce

– 15g Molasses

– 5g Kosher Salt

– 3g Celery Seed, Coarse Ground

– 2g Black Pepper, Coarse Ground

– 0.5g Cayenne Pepper

RIB PREP

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First prepare the SousVide by filling it with enough water to cover the amount of ribs you have got and set to 54°. Whilst the water is coming to temperature prepare the glaze in this case it will be a marinade. Place all marinade ingredients into a bowel and whisk to combine. Place the ribs in the marinade, then in to vac-pac bags, seal and place into the SousVide for for 72 hours.

DAY ONE

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After the first day the ribs smell amazing, they are very soft and pink in colour, but the bone has not yet protruded through the meat.

DAY TWO

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After the second day the ribs are even softer than the previous day and the bone looks to have started to come away from the meat. The smell wafts straight out of the SousVide, even richer with that beef smell combined.

DAY THREE

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These ribs were amazing! The texture of the meat was extremely soft and yet still had its structural integrity. The glaze marinade, I thickened with an arrowroot-water mixture, added some liquid smoke and was a perfect sauce for the ribs.

GARLIC PRAWNS

This is my own take on a simple yet extremely tasty garlic prawns recipe from http://www.taste.com.au by Alison Adams, link below.

INGREDIENTS

– Prawns (Your Own Quantity)

– 2 Tbsp of Oil

– 1 Tbsp Paprika

– 5 Cloves of Garlic

– 100ml of Coconut Milk

– 1 Tbsp Tapioca Flour

– 2 Tbsp of Water

Combine all ingredients into a small saucepan, bring to the boil, then simmer on medium-low until the prawns are cooked. By this time the sauce would have thickened. Bon Appéti.

LINKS

Full credit to the the boys at ChefSteps.com and Alison Adams

Garlic Prawns: http://www.taste.com.au/recipes/rate-recipe.php?id=7307

BBQ Glaze Link: http://www.chefsteps.com/activities/sweet-and-sticky-bbq-glaze

Short Rib Time and Temperature Link: http://www.chefsteps.com/classes/sous-vide-cooking#/short-ribs-time-and-temp