Hot answers tagged beef
This cut would benefit from a relatively slow roast. I would thickly slice a few onions and put them in a dutch oven. Then rub the beef with mustard, salt and pepper, place on the onions, cover with a damp piece of baking parchment, put the lid on and roast at about 340F for 4 hours. The fat will render out of the meat and the onions will caramelise ...
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