Roast beef

The cut is called topside here, it's just behind the tail and it's very lean. The indigenous cook it for hours at a high temperature until until it achieves that acclaimed brick-like texture. Not having mastered that technique yet though I chose to cook it a low temperature until 60 degrees in the centre. Since the cut is so lean you need to add some fat for cooking; this was done by tying a herb infused layer of fat around the roast. The tying was done by the farm, the infusion by me.

With the beef two types of cabbage cooked with fennel and white wine, extremely fresh and tasty.