In the second part of steak frites – mastering the cuts, Henry Harris reveals the shalls and shall nots of onglet aux échalottes. Onglet, a butcher’s cut, may also be called skirt, hanger or, if it’s the prized onglet from O’Shea’s of Knightsbridge seen in this video, “Steak O’Shea”.
If the video has made you salivate, as its producers intended, then it’s the perfect time to enter our “why do you love steak frites?” competition. The winner and his or her guest will be invited to the 22 March debut of the youngandfoodish steak frites tasting dinners at Racine Restaurant.
a toothsome cut indeed, I’ve really only had the butcher’s choice on two separate occasions, once was in Paris – Rare – and I loved the chewy and livery flavour.
Hmm, I can almost smell the red wine simmering with the shallots and butter….. perhaps I need to make return visit to Racine to try their bovine dishes.