Thursday, January 24, 2013

Braised Hanger Steak Parcels

Braised hanger steak parcels rolled with roasted eggplant, thyme and mustard.
Served with pureed cauliflower and eggplant on pan fried polenta cakes

This warm meal is one of my many favorite braising recipes; it blends a lot of wonderful flavors and textures. For winter, with a bottle of wine and friends, you can’t go wrong.

Serves Four
8 pieces of Hanger Steak
1 large Eggplant
½ Cauliflower
1 Brown Onion
1 Carrot
4 Cloves of Garlic          
2 cups Heavy Cream  
1 cup Madeira
1 stick of Butter
8 cups Beef Stock
1 cup Polenta
½ cup of Dijon Mustard
1 tbsp Chilli Flakes
½ cup Cheddar Cheese
Salt and Pepper

Take the hanger steak and place cling film over each piece as you flatten it with a clever. Slice eight thin slices of eggplant and half roast with salt for the parcels. Also roast the remaining pieces. While roasting, dice carrots, onions and garlic roughly and place in pot with madeira and beef stock. To assemble the parcels, place one slice of eggplant over the steak, place a few sprigs on thyme longways, smear with mustard and sprinkle chilli and pepper. Roll from one end, tightly and tie with cooking string. In a hot pan, melt butter and brown all eight parcels evenly. Place parcels into pot with a knob of butter, a heap of mustard with salt and pepper to taste and cook for three hours at 400F degrees.
Boil cauliflower and follow by pureeing with remaining eggplant, one garlic clove, olive oil, half a cup each of heavy cream and cheddar cheese. This should have a smooth consistency yet firm enough to hold two parcels when plating. Set aside for flavours to meld.

Polenta always intimidated me, but not surprisingly, it was quite easily cooked. Start by brining two cups of water and one cup of heavy cream to boil. Add polenta and reduce and stir constantly for twenty five minutes, or until quite firm. Add butter, salt and pepper and mix in well. Follow by placing into a tray and sit aside to solidify further. 

Just as the meat is nearing melting point, cut polenta cakes and fry with butter or olive oil until well browned. Make sure the pieces cut are large enough to support the cauliflower puree and two parcels.
Once all is cooked, reheat cauliflower puree. Start plating with polenta cakes, making a diamond shape. Follow with a smear of the puree and place parcels on top after removing string. The thyme is more for visual presentation so feel free to remove after serving.
Drizzle with carrots, onions and remaining broth from the juices.


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