I adore the lesser known cuts of meat.
I’m not a fan of serloin or tenderloin, they may be tender out of the box, but they are devoid of flavour, nothing to match a mighty rib eye, full of delicious melting fat.
Mr Bavette Steak
Bavette steak is a weird one. Another tricky one to get hold of. You either cook it MIGHTY fast or for bloody ages in something like a stew until it goes fall apart tender.
After the success of the beef short ribs, I thought I’d do something similar with this cut.
Behold the results below! (yes you’ll have to listen to me)