That sounds good, I bet it just fell off the bone.
I'm havin' a bit of a party tomorow and I'm gonna cook a ton of stuff, donno what yet, I fancy trying out some sticky ribs or something like that. I'll decide later on.
( G/PP 💩💩💩💩💩&#128, Sat 26 Dec 2009, 16:01, 1 reply, 16 years ago)

I like beef a lot more now I know you can basicly eat it raw.

( G/PP 💩💩💩💩💩&#128, Sat 26 Dec 2009, 16:02, Reply)

I've got to try slow roasting
a roast beef. I like to braise tough meat but I've never tried slow roasting. Sounds really good though (I like it almost raw too).
(MichaelS wasn't picked again, Sat 26 Dec 2009, 16:05, Reply)

The way I've done it in the past
is to preheat the oven to 450deg (yes, seriously), rub the beef with sea salt and put into the oven for 20 minutes. This sears the outside and keeps the juices in.
Then cook it about 6-7 hours at 75 degrees.
Come out practically falling apart.
( Batshitmentalist is sane for once, Sat 26 Dec 2009, 18:27, Reply)

As long as the inside is warm
it's perfectly safe and tastes way way better.
( Batshitmentalist is sane for once, Sat 26 Dec 2009, 18:13, Reply)

Carpaccio is really nice
www.bbc.co.uk/food/glossary/c.shtml?carpaccio

The one I had in Monte Carlo was divine.
( The Light in Chains don't touch the Pope's boner, Sat 26 Dec 2009, 18:14, Reply)