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)

Exciting Related Content

Lamb Play Why the hell do I feel this desire to plate up delicate food? If you have met me, or talked to me in any format, you'd know that any essence of neatness or perfection is FAR FAR from my world. Yet I feel the urge. So with the power of a box of wine I present a series of lamb experiments. ...
Sous Vide Bavette, Bone Marrow, Jerusalem Artichok... I know we aren't getting that much better with the pretentious titles. I'm on some form of path to try new things. Is the excellent food at the fat duck and l'enclume really excellent? Can it beat a tasty bacon butty? I'm trying to push myself out of my comfort zone Not that this blog post is any...
BBQ I adore the american style of BBQ. Not a sausage or a burger in sight. It's sunny, I'm going to pretend I have a green card. I am to BBQ. This blog posting is the night before, I'm going to prepare the meats and make some lovely custom sauces. The plan is slow pulled pork and slow ribs in the so...

Categorised in: ,

Leave a Reply

Your email address will not be published. Required fields are marked *