https://youngandfoodish.com Fri, 12 Mar 2010 08:13:05 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://youngandfoodish.com/wp-content/uploads/2020/06/android-chrome-192x192-1-100x100.png https://youngandfoodish.com 32 32 https://youngandfoodish.com/steakfrites-video-5-raw-essentials/ https://youngandfoodish.com/steakfrites-video-5-raw-essentials/#respond Fri, 12 Mar 2010 08:13:05 +0000 http://youngandfoodish.com/?p=4289 In part 4 of Steak Frites – Mastering the Cuts, Darragh O’Shea, he of the great London butcher shop O’Shea’s of Knightsbridge, pulls out his finest grass-fed, dry-aged beef and explains how to recognise top quality by colour and cut. His personal favourite amongst the three cuts he presents to Racine chef Henry Harris for the #steakfrites tasting dinners is not the prized côte de boeuf nor the pristine filet but rather the underrated, working-class onglet. He’s proud to call that flavour-packed thick skirt the Steak O’Shea.

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