I adore the lesser known cuts of meat.

I’m not a fan of serloin or tenderloin, they may be tender out of the box, but they are devoid of flavour, nothing to match a mighty rib eye, full of delicious melting fat.

Mr Bavette Steak

Bavette steak is a weird one. Another tricky one to get hold of. You either cook it MIGHTY fast or for bloody ages in something like a stew until it goes fall apart tender.

After the success of the beef short ribs, I thought I’d do something similar with this cut.

Behold the results below! (yes you’ll have to listen to me)

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