Onglet

[Mobile Chicane]

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.

[zakelwe]

That would make a really nice "burger" or perhaps a variation on taco's !

Good find.

Andy

[Mobile Chicane]

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

Edited by Mobile Chicane on Wednesday 17th March 21:05

[zakelwe]

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

Edited by Mobile Chicane on Wednesday 17th March 21:05

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.

Andy

[Pferdestarke]

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.

[escargot]

I had this in a train station restaurant in Paris a few years ago, plus frites and a carafe of red wine.

One of the best steaks I've ever had.

[Mobile Chicane]

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.

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

[FunkyGibbon]

Waitrose often has this in the Forgotten Cuts range - very tasty indeed and excellent value for money.

[RonJohnson]

Is this what the French refer to as bavette? or am I barking up completely the wrong tree?

[escargot]

RonJohnson said:

Is this what the French refer to as bavette? or am I barking up completely the wrong tree?

It's primarily known as Onglet in France.

I think Bavette is a different cut?

[RonJohnson]

Cheers Escargot, often wondered, was never quite sure.

[gregd]

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.

[Pete Franklin]

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

[Mobile Chicane]

I was given two pieces. Mmmm, Thai beef salad:



How juicy?

Edited by Mobile Chicane on Thursday 18th March 19:45

[redtwin]

I clicked on this thread expecting to read about some strange new variation of an omelette.

I have had skirt steak quite a few times though never heard it referred to by any of the names mentioned here. Learn something new everyday.

[dcw@pr]

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 onglet

[markreilly]

Skirt is the stomach muscle that forms the belly,excellent for stews although i have cooked it as a steak before.another name for Onglet is Jews tenderloin

[Pferdestarke]

Mobile Chicane said:

I was given two pieces. Mmmm, Thai beef salad:



How juicy?

Edited by Mobile Chicane on Thursday 18th March 19:45

I want that!

[Mobile Chicane]

Pferdestarke said:

Mobile Chicane said:

I was given two pieces. Mmmm, Thai beef salad:



How juicy?

Edited by Mobile Chicane on Thursday 18th March 19:45

I want that!

Given the level of grub you cook up, I am truly honoured to receive such a compliment

[Papoo]

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..