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Slow-Baked Hanger Steak in Demi-Glace
The Washington Post Wine Club Slow-Baked Hanger Steak in Demi-Glace

Slow-Baked Hanger Steak in Demi-Glace

Type
Beef
Category
Main Course
Hanger steak is sometimes called "butchers' steak," because butchers used to keep this oddly shaped cut for themselves. What a transformation it undergoes when it's cooked this way.
Wine Pairing
Wine Pairing
Ingredients:
4 pounds hanger steak
1/4 cup flour
Sea salt
Freshly ground black pepper
1 teaspoon dried thyme
Pinch ground cloves
2 tablespoons vegetable oil
2 medium yellow onions, finely chopped
4 medium carrots, well scrubbed, then finely chopped
2 ribs celery, peeled, then finely chopped
1 cup dry red wine
2 cups water
1 tablespoon tomato paste
4 tablespoons (1/2 stick) unsalted butter
Pea shoots, for garnish (optional)
Directions:
Preheat the oven to 200 degrees. Have a large Dutch oven at hand. Use paper towels to pat the steaks dry.

Combine the flour, 1 teaspoon of salt, 1/2 teaspoon of pepper, all of the thyme and the cloves on a sheet of aluminum foil. Lightly coat the steaks all over with the mixture, reserving any excess.

Heat 1 tablespoon of the oil in the Dutch oven over high heat until the oil shimmers. Working in batches, add the coated steaks. Sear for about 5 minutes on each side (they are ready to turn over once they no longer stick to the bottom of the pot), then transfer to a plate.

Reduce the heat to medium, then add the remaining tablespoon of oil to the Dutch oven. Once it's hot, add the onions, carrots and celery, stirring to coat. Cook for about 8 minutes, until lightly browned.

Stir in the reserved flour mixture; cook, stirring, for about 4 minutes, until lightly browned. Gradually add the wine, stirring to incorporate. Increase the heat to medium-high and bring to a boil, stirring constantly.

Add the water and tomato paste, stirring until the mixture returns to a boil. Return the steaks to the Dutch oven along with any accumulated juices. Cover tightly, transfer to the oven and slow-bake for about 6 hours. The meat should be fork-tender, and the liquid will be slightly thickened.

Uncover the Dutch oven and increase the oven temperature to 425 degrees. Cook for 15 minutes, until the meat, now more exposed, has browned. Remove from the heat.

Transfer the steaks to a cutting board to rest for 10 minutes.

Meanwhile, strain the sauce in the Dutch oven through a fine-mesh strainer into a bowl, discarding the solids. Wipe out the pot, then pour in the strained sauce. Bring to a boil over medium-high heat; cook for about 6 minutes, until slightly thickened and bubbly, then stir in the butter 1 tablespoon at a time to thicken the sauce further and give it a glossy sheen.

Carve the steaks as desired. Serve warm, with the sauce spooned over. Garnish with pea shoots, if desired.

Adapted from "Cooking Slow: Recipes for Slowing Down and Cooking More," by Andrew Schloss (Chronicle, 2013).

Tested by Bonnie S. Benwick.

©2016 The Washington Post and ©2016 Global Wine Company, Inc, San Rafael, CA. The Washington Post, where local law allows, has chosen Global Wine Company and its panel of experts to select the wines and operate the clubs on our behalf. In other jurisdictions, premium local retailers have been selected to provide such services.The Washington Post Wine Club is operated independently of The Washington Post’s newsroom. State laws prohibits the offer of free goods in conjunction with the sale of alcoholic beverages. The cost of all items in an offer is included in the advertised price. All wine sales are made by a licensed retailer in compliance with state laws and the licensed retailer assures all involved that it fully complies with all states’ laws applicable to it. Global Wine Co Logo All credit card payments will be facilitated by Global Wine Company, Inc., located at 1401 Los Gamos Dr. #230, San Rafael, CA 94903. Due to state laws, wine can be purchased only by adults 21 years and older. See shipping policy for states served.