Four 16 ouncers Sealed with salt, garlic sauce, tallow. 130* for 8 hours. Seasoned with salt, pepper, onion, garlic, paprika. Seared 60 seconds each side.
The “Demi glaze” (really just a brown sauce) Butter, shallots, sugar, garlic, wine reduced, and bag drippings with touch of flour.
One of the fellas said he was chewing it with his tongue.
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No idea why recipe didn’t post.
Four 16 ouncers
Sealed with salt, garlic sauce, tallow.
130* for 8 hours.
Seasoned with salt, pepper, onion, garlic, paprika.
Seared 60 seconds each side.
The “Demi glaze” (really just a brown sauce)
Butter, shallots, sugar, garlic, wine reduced, and bag drippings with touch of flour.
One of the fellas said he was chewing it with his tongue.