The Onglet is a slightly lesser known cut, but is rapidly growing in popularity. It is ideal for both quick flash frying for a quick mid-week supper or long and lazy weekend braises. Try slow cooking for a lovely, meaty ragu, or fry to medium rare and serve with sautéed shallots or a nice fresh salsa verde.
Keep refrigerated. Can be frozen for up to 6 months. Defrost in refrigerator for 24 to 36 hours until completely thawed. Prepare once defrosted.