Tea Braised Hanger Steak with Root Vegetables
- 2 pounds hanger steak, cleaned and cut 1-inch dice
- Salt and freshly ground black pepper
- 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 parsnips, peeled and 1-inch
- 2 cups cabernet sauvignon
- 1/2 cup naturally brewed soy sauce
- 4 ounces palm sugar (may substitute brown sugar)
- 2 Lapsang Souchang teabags (Recommended: Honest Tea Co.)
- 1 to 2 quarts water, to cover
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.
Wine Suggestion: Honig Cabernet Sauvignon 1997