Small salad, beef topside roast-beef style, slow-cooked by us for 5 hours at a low temperature reaching 53° at the core, drops of lemon, and a drizzle of extra virgin olive oil.
Small salad, beef topside roast-beef style, slow-cooked by us for 5 hours at a low temperature reaching 53° at the core, drops of lemon, and a drizzle of extra virgin olive oil.