“This was possibly the best I’ve ever had with regards to a beef joint. Delicious just seared then CAKED with salt and slow cooked in the oven at about 160 for a couple of hours. Scrape excess salt of first, rest for 10 /15 mins then carved into steak thickness slices. No sauce needed. The fat crust was the best tasting bit. Was a dinner party and everyone agreed it was incredible. A ‘must try’.”
