This little known cut has changed the way I’ve been cooking and it is easy to see why…
The Onglet, taken from the diaphragm is located between the flank and the brisket and is perhaps more commonly known as the hanger steak by our American cousins with many foodies saying it is similar to the flank in both its flavour and texture.
Our Onglet is trimmed into perfect pieces and this cut will blow your socks off with its heady beef flavour. Stews, casseroles and pies will never be the same again now I’ve given in to Onglet. It has a slight stronger note that you will not find in other beef cuts and I simply cannot praise this underrated cut enough.
So if you are looking to try something new today, you just have to make this it, and with a few pounds off at the moment there is no better time to add a little oomph to your favourite winter warmers
Our Head Chef Stefan has been in the kitchen cooking up delicious slow braised Onglet stew with a flavoursome gravy and you can find that recipe here.
Happy cooking, but more importantly, happy eating!
Leisa
All posts by Head Chef, Stefan Kolsch, and his team of chefs and foodies
