Tea Braised Hanger Steak with Root Vegetables

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Tea Braised Hanger Steak with Root Vegetables

Tea Braised Hanger Steak with Root Vegetables
Servings 4


  • 2 pounds hanger steak cleaned and cut 1-inch dice
  • Salt and freshly ground black pepper to taste
  • Canola oil to cook
  • 2 large onions 1-inch dice
  • 1/4 cup minced garlic
  • 1/4 cup minced ginger
  • 1 large carrot peeled and 1-inch roll cut
  • 2 ribs celery 1-inch pieces
  • 1 celeriac peeled, 1-inch dice
  • 1 large sweet potato peeled, 1-inch dice
  • 2 pars


  • Season the meat lightly with salt and pepper.
  • In a hot, medium size stock pot coated lightly with oil, brown the meat on all sides then set aside.
  • In the same pot, add a little bit more oil and caramelize the onions, garlic and ginger, about 3 to 4 minutes. Add the carrots, celery, celeriac, potatoes and parsnips.
  • Saute for 4 to 5 minutes. Deglaze with wine and reduce by 50 percent.
  • Add the soy, sugar, seared meat teabags and water to cover.
  • Check for seasoning. (The flavor of the braising liquid will be the flavor of the final product. Make sure it is right on!)
  • Bring pot to a boil and lower heat to a simmer.
  • Simmer for about 2 to 2 1/2 hours or until is extremely tender but not falling apart.


  • In a large pasta bowl, ladle in stew and enjoy.

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