Discussion
A friend picked up some onglet from Borough Market. Apparently it's the cheapest beef they sell. Looks appetising (not):
Holy crap, it's delicious:
Seared in a smoking hot pan in goose fat for 2 minutes each side, then rested while a sauce was made from a knob of butter, a diced shallot, a splash of white wine and chopped flat-leaved parsley stirred in.
Holy crap, it's delicious:
Seared in a smoking hot pan in goose fat for 2 minutes each side, then rested while a sauce was made from a knob of butter, a diced shallot, a splash of white wine and chopped flat-leaved parsley stirred in.
Mobile Chicane said:
I'm thinking it would be good in fajitas. A surprisingly tender cut of meat and not one I'd ever heard of before.
ETA: Thai beef salad. It's the perfect cut
It does look very unctuous doesn't it. That's the problem with modern day shopping, you go where is convenient but they then onlyt have what moves off the shelves. ETA: Thai beef salad. It's the perfect cut
Edited by Mobile Chicane on Wednesday 17th March 21:05
Andy
Pferdestarke said:
Great taste and meaty texture. Otherwise known as skirt or hanger steak.
Did it taste very beefy and did you cut it across the grain to eat?
I love the lesser-used cuts.
The flavour was surprisingly 'bacony'. Lovely open texture and very juicy. Did it taste very beefy and did you cut it across the grain to eat?
I love the lesser-used cuts.
I'm going to make it my mission to pester the butcher in Cobham to stock it. This along with all the other cheaper cuts of meat that nowhere (at least in Surrey) sells nowadays: oxtail, shin beef, brisket, heart, etc
Pferdestarke said:
Great taste and meaty texture. Otherwise known as skirt or hanger steak.
Did it taste very beefy and did you cut it across the grain to eat?
I love the lesser-used cuts.
Thanks for that.. I always order this in Chez Gerrard with frites/bearnaise but never spotted it in the butchers as I wasn't sure what we call it over here.Did it taste very beefy and did you cut it across the grain to eat?
I love the lesser-used cuts.
Pete Franklin said:
Bavette is what we call skirt steak in the UK. Onglet or hanger as its also known as far as im aware is slightly further inside the animal and located close to the kidneys, which is one of the reasons that it has such a deep flavour.
it is a delicious cut though
yes - skirt is not ongletit is a delicious cut though
Nice find. I use hanger steak frequently for fajitas/a change of scenery. It is great stuff, it marinades beautifully and is tender. In fact I have some in lime/garlic/coriander/tequila right now, waiting for the coals...
Your Thai salad looks wonderful, MC.
It comes from much deeper inside the cow, and it isn't a strained muscle, so it retains tenderness nicely compared to a rump, for example. The skirt steak is adjacent to the hanger, but closer to the abdominal area.
Oddly, here in the US, it's a little more expensive than rump. Worth every penny, however..
Your Thai salad looks wonderful, MC.
It comes from much deeper inside the cow, and it isn't a strained muscle, so it retains tenderness nicely compared to a rump, for example. The skirt steak is adjacent to the hanger, but closer to the abdominal area.
Oddly, here in the US, it's a little more expensive than rump. Worth every penny, however..
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