Onglet, do it like the French..

Onglet The Onglet as its known by the French and often the Hanger Steak by us in Blighty is cut from the diaphragm, hence the hanging term, if the cow didn’t have its skin on it would pretty much hang down. It’s one of the cheapest cuts on the animal and not often seen on […]

Shin of beef casserole

Shin of Beef Casserole We have started the week at around minus 2 centigrade in London, pretty cold for the fair weather we have had the last few years and I expect the rest of the week to stay just as chilly. Hearty slowed cooked grub is always warming for the belly and the soul, […]