Monday, 5 November 2012

Try this cut for size

The "Onglet" of beef, butchers steak or hanger steak is located between the brisket and the flank cuts on the belly of the cow . This cut is a very flavoursome piece of meat and best cooked medium rare .

In the restaurant we find it best to pair it with scallops for "surf & turf"

How would you cook this wonderful cut ?

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