Braised Hot Dog with Tangy Slaw and Caramelized Onions

Method

1. In a small saucepan, combine 1 cup beef broth, 2 tbsp white vinegar, and 1 tbsp brown sugar
2. Bring to a simmer over medium heat
3. Add hot dog to the saucepan and cook for 10-12 minutes, turning occasionally
4. While hot dog simmers, prepare slaw: shred 1/2 carrot and 1/2 cabbage in a bowl
5. In a separate bowl, mix 2 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tbsp apple cider, 1 tsp celery seed, salt, and pepper
6. Add slaw mixture to the dressing and toss to coat
7. In a skillet, cook 1/4 red onion slices in 1 tbsp butter until caramelized (about 8-10 minutes)
8. Toast hot dog bun in oven at 350°F (175°C) for 5 minutes
9. Assemble bun with hot dog, slaw, and caramelized onions
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.