Preview

Hanger steak braised with brown beer and gratin of vegetables

Mains, Beef

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

Ingredients

Recipe for 4 persons

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
  • Salt and pepper
  • Butter

Preparation time: 120 min

Preheat your four 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.

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

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