Preview

Hanger steak braised with brown beer and gratin of vegetables

Gluten free, Vegetables and Fruits, Beef

Beef cubes braised in a demi-glace brown beer sauce, a combination of braised and then broiled autumn vegetables, served on the side.

Note

For a cuter presentation, you can always roast the vegetables in individual ramequins.

Ingredients

Recipe for 4

Braised beef

700 Gr

Hanger steak

150 Ml

Brown beer

1 Unit(s)

Onion

2 Sprig(s)

Thyme

50 Gr

Smoked bacon

250 Ml

Veal demi-glace

2 Clove(s)

Garlic

Vegetables

12 Unit(s)

Fingerling potatoes

8 Unit(s)

Nantaise carrot

1 Unit(s)

Celeriac

12 Unit(s)

Brussels sprout

250 Ml

Chicken stock

2 Sprig(s)

Thyme

100 Gr

Old cheddar

Preparation time: 120 min

Preheat your Oven at 350 °F

Preparation

Cut the beef into cubes roughly 2 cm cubed. Mince the onion. Cut the bacon into small cubes. Mince the garlic and thyme leaves. Cut all of the vegetables into even sized cubes. Grate the cheddar cheese.
Braised beef

In a hot skillet, sear the beef until nice and colored. Once colored, add the minced onion. Add the garlic, thyme and bacon cubes. Continue while stirring. Add the beer and reduce by half of the volume. Add the demi-glace, cover, and simmer for one hour.
Braised vegetables

Bring the chicken stock to a boil with the thyme leaves. Place all of the vegetables in this pot and cook for 10 to 15 minutes. Remove the vegetables from the stock and transfer to an oven safe dish. Sprinkle with the cheddar and then transfer to the oven to gratinée.
Montage

Place some of the roasted vegetables in the bottom of the plate and top with the braised beef.