Beef onglet. This cut, also known as the “butcher’s steak” or hanger steak, was once a closely guarded secret in the butchery. Loose textured with strong flavour. Cook briefly at high temperature with long resting.
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Beef onglet.
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A perfect cut of meat for casseroles. When cooked long and slow the tough fibers break down to form a truly delicious soft piece of meat.
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