Hanger Steak mutton then peel and marinate with

then peel and marinate with shallots and picked thyme leaves

such as our Yorkshire Breakfast Sausages and proper

a single star anise and some beef stock

Braised with Mexican pasilla chillies (plus some other usual suspects) and the meat would do very well pulled and then refried for tortillas…there to join fried

Even if the skin becomes soggy in a braise after being pre-browned and the flavour is handed on and in any case I love the skin regardless of it being crisp to the teeth or soft and wibbly

Hanger Steak mutton then peel and marinate withA Distinctive, Deeply Flavoured Steak Best Cooked with Care Chef Valentine Warner loves hanger steak: "Hanger steak, until fairly recently was known more by its French name onglet steak. This cut circumnavigates the diaphragm and so is a long and relatively thin, fibrous muscular steak. Having done a lot of work over the life of the beast it is particularly delicious in it beefiness but with a faint pale offal quality that I love. This is not a cut