Iron Seared Hanger with Texas Slaw

Created by Mike Pearce from our Austin branch.

Ingredients

8 oz. Hanger, cleaned, de-veined, butterflied
¼ cup Bock beer

Dry Rub

1 Cup Light brown sugar

1/2 Cup Dark brown sugar

¼ cup Kosher salt (Balance to taste + or -)

1 TBS Smoked volcanic sea salt

1 TBS Mélange Peppercorns, ground med. (black, green, pink, white)

1 TBS Dry Thyme

½ TBS Ground Sage

½ TBS Granulated garlic

½ TBS Granulate onion

½ TBS Fine ground espresso

½ tsp Paprika

¼ tsp Ground Nutmeg

¼ tsp Ground Clove

¼ tsp Cayenne pepper

Slaw

1 cup Napa or Savoy cabbage, shredded

½ cup Red cabbage

¼ cup carrots, shredded

¼ cup thin sliced red onion

¼ cup of thin sliced jicama

¼ cup of celery heart leafs

1 Granny Smith apple, sliced thin

2 TBS pecans, toasted and chopped

2 TBS green onion

Dressing

3 TBS apple cider vinegar

3 TBS crème fraiche or sour cream

1 TBS apple juice

1 tablespoon whole grain mustard

1 tablespoon Aioli (Mayo)

1/4 cup extra-virgin olive oil

1 TBS apple wood bacon fat

1 teaspoon sugar

1/4 teaspoon cayenne

1/4 teaspoon ground cumin

Kosher salt and freshly ground black pepper

Method

Cook the bacon and set aside, remove fat from pan ad set aside
In a large bowl add Slaw, Mix well and set aside.
In a small bowl combine the wet and dry ingredients, then whisk in the olive oil and fat; Taste and season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat.
Rub the Hanger with the Dry rub to lightly coat the meat. Use the same pan used to cook the bacon and sear the hanger on both sides until golden brown. (Cast iron) Add beer, cover and finish until Med. Remove and let meat rest off the heat. After rested for 5 min. slice against the grain.
Reduce the beer until thick, season to taste.
Mound slaw onto a platter. Add hanger and pour beer reduction over the meat, Garnish with hearts of celery.

Enjoy!

Mike Pearce
Winn Meat Company, Austin