Tea Braised Hanger Steak with Root Vegetables
Tea Braised Hanger Steak with Root Vegetables
Tea Braised Hanger Steak with Root Vegetables
Servings 4
Ingredients
- 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
Instructions
- 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.
Plating
- In a large pasta bowl, ladle in stew and enjoy.
You are so awesome for helping me solve this myyetrs.