In my previous post, I showcased how to prepare longhaas for lunch. It was incredibly tasty, but I also mentioned getting two beautiful pieces from my butcher in Rijswijk, so naturally, we’re aiming for a delightful dinner option. The straightforward method is butter in the pan, searing it until it has a beautiful dark brown crust, much like a pork tenderloin, for instance. However, you can also opt to play around with spices and seasonings.
For those who haven’t read my previous post and want to know what longhaas is all about, here’s a quick summary. Longhaas isn’t commonly found in supermarkets anymore (or if it is, it’s often sold under names like bavette or beef chuck, which isn’t quite accurate). Longhaas is a forgotten cut of meat, sourced from between the front and rear legs of the cow. It’s akin to bavette but coarser in texture.
1 hangersteak (500gram)
1 cup dark soy sauce
1/2 cup brown sugar
4 cloves garlic, finely chopped
1 cm fresh ginger, finely chopped
1/4 cup white wine vinegar
1/2 cup olive oil
1 chili pepper, finely chopped with seeds
- Combine all the marinade ingredients in a large bowl and mix well.
- Place the hangersteak with the marinade in a ziplock bag or vacuum-sealed bag (remove the air if vacuum-sealing) and refrigerate for at least 6 hours to allow the marinade to infuse the meat.
- Take the hangersteak out of the fridge 30 minutes before cooking to bring it to room temperature.
- Preheat a pan over medium-high heat with butter and a tablespoon of olive oil.
- Once the butter is melted and slightly brown, remove the longhaas from the bag (careful, it might leak, and soy sauce is not easy to clean) and place it in the pan to brown on all sides. Turn it regularly to ensure an even sear on all sides.
- Reduce the heat and let the longhaas cook until its internal temperature reaches 55 to 60 degrees Celsius.
- Remove it from the heat and wrap it in aluminum foil, allowing it to rest for 5 to 10 minutes.
- Slice the longhaas into beautiful small medallions and serve with freshly baked potatoes.