Heat convection oven to 350°F, cut green cabbage into sixths and place into a 2” half pan with onions, garlic, chicken stock, pork belly, salt, and pepper. Cover with plastic wrap and foil and place into the convection oven for about 45 minutes.
Then remove the foil and plastic wrap and cook for another 15 minutes until the tops of the cabbage begin to brown and caramelize or sear the cabbage on a flat top to caramelize. Place in warmer until service.
Place oblique cut carrots into a 2” half pan with chicken stock, butter, molasses, bourbon, and salt. Cover with plastic wrap and foil and place into the 350°F convection oven for approximately 30 -45 minutes.
Then remove the foil and plastic wrap and place into the oven uncovered for approximately 15 minutes or until the carrots begin to glaze and caramelize. Remove from oven and place in warmer for service.
To make the gremolata, zest and juice the orange and the lemon. Combine with chopped parsley, garlic, chopped cranberries, sea salt, and olive oil and set aside.
Heat char broiler on high, season the cut hanger steaks and grill until you reach the customers preferred doneness. Remove from the heat and let rest. Slice at an angle against the grain and top with gremolata once plated.
Ingredients
2 lbs. Braveheart® Angus Hanging Tender, cut into 8 oz. portions
1 tsp. West Creek® sea salt kosher
1 tsp. Magellan® Black Pepper, ground
1 bunch ea. Peak Fresh Produce Parsley, finely chopped
1 ea. Peak Fresh Produce® Orange(s), zest and juice
1 ea. Peak Fresh Produce® Lemon(s), zest and juice
1/4 cup West Creek® cranberries, finely chopped
1 tbsp. Peak Fresh Produce® Garlic, chopped
2 oz. Piancone® Oil, Olive
1/4 tsp. West Creek® sea salt kosher
1 ea. Peak Fresh Produce® cabbage green, cored and cut into sixths
