Tag Archives: Hanger Steak

50/50 Eclipse Stout Tasting


MANE LIQUOR’S 50/50 ECLIPSE STOUT TASTING NIGHT

I was approached by the guys down at MANE Liquor about an up coming tasting event and they asked if I could supply some food. 50/50 Eclipse Stout to be exact and boy these are not cheap stouts! I hava never catered for 20 people before but was more than up for the challenge. MANE and I discussed and came up with the idea to have a four course meal with included the following: dish one some sticky Asian style wings, dish two I had to make Chicago style hotdogs as requested by the boss, dish three I SousVided some hanger steak, which had sides of a curry potato salad and some gourmet slaw and last but not least dish four was to be some Eagle Bay Cacao Stout brownies with vanilla ice cream.

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STICKY ASIAN STYLE WINGS

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– Chicken wings (I had to order 9kgs worth!)

– Hoi Sin Sauce

– Soy Sauce

– Honey

– Roasted Sesame Seeds

– Spring Onion (Green Part Only)

METHOD

This one was pretty easy. Combine all wet ingredients together in a large bowl with the wings and leave to marinate. Roast the sesame seeds on a high temperature for five minutes or until golden. Thinly slice the spring onion and set aside. Once needed, heat a large frying pan or in my case a extra large paella pan to medium-high and cook though until sticky and charred. To finish, serve on a plate and top with the sesame and spring onion.

 CHICAGO STYLE HOTDOGS

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INGREDIENTS

– Top Quality Beef Sausages

– Hotdog Buns

– Tomato, Sliced

– Peppers, Sliced

– Dill Cucumbers, Quartered Lengthways

– Onion, Finely Diced

– Yellow Mustard

METHOD

First cook the sausages, whilst that’s happening slice and dice all the other ingredients you need and put in separate bowls. Cut the bun down the middle not going all the way through, split and place in the oven or microwave just enough to heat through and butter. Once the sausages are cooked, place one in a bun then top with tomato, peppers, dill cucumbers, onion and yellow american mustard. Enjoy!

SOUSVIDE HANGER STEAK WITH CURRY POTATO SALAD AND GOURMET SLAW

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INGREDIENTS

– Hanger Steak

– 1 Carrot, Coarsely Chopped

– 1 Onion, Coarsely Chopped

– 1 Celery Stick, Coarsely Chopped

– 1 Clove Garlic, Crushed

– Red Wine (in my case MANE Liquor Shiraz Clean Skin)

Link to Curry Potato Salad

http://www.bbcgoodfood.com/recipes/1385/potato-salad-with-curried-mayo

Link to Gourmet Slaw

http://www.taste.com.au/recipes/24541/classic+coleslaw

METHOD

First fill the SousVide to the fill line and set the temperature to your liking, mine was at 57ºC hovering around medium-rare. Place the steak into a vacpack bag along with all the vegetables. Pour in the Shiraz and seal the bag. place into the SousVide and leave until ready to serve. Heat a large frypan and sear off the sides of the steak. Calve the steak and serve with a side of the slaw and potato salad.

 EAGLE BAY CACAO STOUT BROWNIES

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INGREDIENTS

– 1 Bottle Eagle Bay Cacao Stout

– 450g Semi Sweet Cooking Chocolate of Your Choice

– 1 Cup and 2 Tbsp of Butter

– 1 ½ Cups of Sugar

– 3 Large Eggs

– ¾ Cup All-Purpose Flour

– 1 ½ Tsp Salt Flakes

METHOD

Preheat the oven to 180°C. Line a 20×20 metal baking tray and line with baking paper. Next bring the stout to a boil in a medium sauce pan and cook until reduced to 1/2 cup. Let cool. Reserve 1/4 cup stout. Stir 340g of chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth.

Whisk sugar, eggs, and vanilla in a large bowl to blend then Gradually whisk in chocolate mixture. Then the 1/4 cup of stout from pan. Sift in and then fold the flour and 1 1/4 tsp of salt. Pour batter into your prepared pan.

Bake brownies until surface begins to crack and a tester inserted into center comes out with a few moist crumbs attached, 35–40 minutes. Transfer pan to a wire rack and let cool for at least 20 minutes. Stir remaining 110g of chocolate in a medium metal bowl set over a sauce-pan of simmering water until melted and smooth then add the reserved 1/4 cup reduced stout, the remaining 2 Tbsp of butter and 1/4 tsp of salt. Whisk until well blended. Pour the warm glaze over brownies and let stand at room temperature until the glaze has set.

This night was a lot of fun and some epic beers to match. Thanks to the MANE Liquor boys for having me!

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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