Not much is more comforting than a big bowl of…
Having cooked it and eaten it on several occasions, I recommend hanger steak as a delicious, nutritious and cost-effective cut of beef when you purchase it from a quality butcher. Currently, Waterloo’s Uptown 21 has the dish on their menu as well.
Also known as the “butcher’s cut,” a hanger steak “hangs” from, and supports, the beef cattle’s diaphragm. In the long meaty past of the butchery craft, crafty (and sensible) butchers would set aside this cut of beef for themselves. Why? Because it’s unique, little known and tastes so good.
The piece usually weighs one to two pounds and hangs between the rib and the short loin and more to the back of the cattle; in France, it’s called onglet and is often served with steak frites. Perhaps comparable to a skirt steak, which is found lower on and more to the front of the animal, hanger steak needs careful preparation and often marination before being cooked to rare or medium rare.
At Uptown 21, located in the centre core of downtown Waterloo, seven ounces of hanger steak are indeed cooked to delicious perfection and served with English-style chips, creamed mushrooms and greens, along with a spicy zucchini relish and a fried shallot demi-glaze. Uptown uses dry-aged meat is from Limousin cattle tended by Charles Quality meats of St. Agatha.
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