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Slow and intense smoking
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Côte Levée de Boeuf (short rib) Classiques et de poitrine 300 gr et plus Other weights:650 Slow and intense smokingA cut of beef with unparalleled flavors and textures thanks to its intramuscular fat and collagen. Instructions : Thermo circulator: Heat the device to 165 180F, place the sachet in the water. Leave it for 2 hours or more to loosen the fats. Stovetop: Bring water to a boil, then reduce the heat to medium once it begins to simmer. We recommend placing the bag in hot, but not boiling, water for a minimum of 2 hours. The accuracy of the weight of our
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