Roast beef hip tip

Slow sous vide cooking by great chefs

The cut used is the most valuable: the tip of the hip, or scanello; selected from lean German or French meats. It is roasted at a high temperature as at home, then seasoned with chopped salt, spices and aromatic herbs, finally cooked at a low temperature in a vacuum, a cooking discovered at the end of the 900s and used by great chefs, which preserves the taste and nutritional properties of the product. The meat is extremely soft, juicy on the palate. 

How to use: slice about 2 mm and serve cold seasoned with extra virgin olive oil, salt and pepper, or lemon or lukewarm with the addition of the "sauce in the bag" adjusted to taste with: wine broth, olive oil, garlic, salt, pepper.