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a single star anise and some beef stock
A tomahawk steak
and slice thinly with a sharp knife
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 a single star anise andA 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
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