Michigan · Main
Michigan Coney Dog
- Intermediate
- 75 min
- roughly 2 of 4 for cost
Leads with savory depth stacked from the pantry’s bass notes, real fire that builds and stays, with a bitter-edged char at the rim.
Ingredients
- 8 natural-casing beef hot dogs
- 8 soft buns
- For the sauce: 450g ground beef, 1 onion grated, 2 tbsp chili powder, 1 tbsp cumin, 1 tbsp paprika, 1 tbsp Worcestershire, 2 tbsp tomato paste, 250ml beef stock, salt
- Yellow mustard and diced onion
Equipment
Grill · Grater / zester
The skills inside
Steaming: basket, leaf and lid
Allergen screen
Found: fish · mustard
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Simmer the raw ground beef in the stock with the grated onion, spices, Worcestershire, and tomato paste 45 min until fine-grained and loose: never brown it first. 45 min
- Grill or steam the hot dogs and warm the buns.
- Set a dog in each bun and stripe with mustard.
- Ladle the coney sauce over.
- Top with diced raw onion and serve at once.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Steaming: basket, leaf and lid 130 recipes
- Steam was running before the food went in: the water at a rolling boil and vapour coming steadily through the basket, rather than the whole thing warming up together.
- Nothing touches the water at any point: the food sits clear of it throughout, and the level neither drops enough to boil dry nor rises enough to wet it.
- The lid stayed on. Every lift costs the chamber its heat, and the number of lifts should be as close to none as the dish allows.
- Lifted out, the surface is glossy and plump with its colour heightened rather than dulled: greens brighter than they went in, not olive.
- Cooked through with the shape intact: it yields at the centre without having slumped or split, and there is no more than a spoonful of clean condensate beneath it.
Where it goes wrong The lid was loose or dripping and the condensate fell back onto the food, so it arrives waterlogged and pale with its seasoning washed down into the bottom of the dish.
At the Table
- The Pour
- Off-dry Riesling (Mosel Kabinett)
- Also Right
- Gewürztraminer or off-dry Chenin
- From the Taps
- Crisp lager or pilsner
- Zero-Proof
- Agua fresca or iced jasmine tea
Sugar, cold, and low alcohol are the fire code: sweetness tames capsaicin while acid resets the palate; tannin would fan the flames.
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