The ugly duckling of steaks
Recipe for sous vide nyretapper (hanger steak & boeuf onglet)
Hanger steak, it sounds like an organ, but it is an excellent piece of meat. Abroad, the cut is known as Hanger Steak & Boeuf Onglet and is considered one of the best steaks you can get.
Our recipe is prepared using the sous vide technique.
Servings: Portions
Sous Vide Nyretapper (Hanger Steak & Boeuf Onglet)
The ugly duckling of steaks
Ingredients
- 500 g Hanger Steak
- 1 Rosemary Stalk of fresh rosemary
- Salt
- Pepper
Instructions
- The large sinew in the center of the Hanger Steak is removed.
- Briefly scald the rosemary stalk and place it on top of the meat along with pepper and a pinch of salt.
Then it needs to be vacuum-sealed and cooked for 2 hours at 54.5 degrees Celsius (41 degrees Fahrenheit) in a sous vide/water bath. - When the two hours are up, dry off the bag and sear the meat at very high heat either on the grill or in a scorching hot pan.
- Serve with crushed potatoes, baby salad, and glazed carrots.
Then it needs to be vacuum-sealed and cooked for 2 hours at 54.5 degrees Celsius (41 degrees Fahrenheit) in a sous vide/water bath.Notes
The meat is also suitable for a steak-bearnaise with pommes frites.
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Our wine partner BayVine.dk recommends the following:
We recommend Due Normanni. Due Normanni sits in the glass as a dark ruby; a scent of dark and red fruits greets you, and the fruit continues in the mouth, where it blends with a smoky note from the barrel.
The aftertaste continues to dominate along with the good tough meat.
Read more about the wine and purchase it here
Advertisement:
Our wine partner BayVine.dk recommends the following:
We recommend Due Normanni. Due Normanni sits in the glass as a dark ruby; a scent of dark and red fruits greets you, and the fruit continues in the mouth, where it blends with a smoky note from the barrel.
The aftertaste continues to dominate along with the good tough meat.
Read more about the wine and purchase it here