Hanger Steak mutton and slice thinly with a

and slice thinly with a sharp knife

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

Allow to cool and then again use toast as a vehicle for such potted pleasure

Its character is almost gamy

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 and slice thinly with aA 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