A few weeks ago a recipe landed in One's inbox that involved 20 hours of cooking, a blow torch and the need to purchase a meat thermometer. One was sold at 20 hours!
Tonight was kick off and it went a little something like this...
Smother rump olive oil, pepper and salt.
Then the real fun began, the blowtorch came out to play...
Brown the beef all over with the blow torch before popping the rump into the oven at 50 degrees to 20 hours...
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