Originally Posted by MSYtoJFKagain

I love it traditionally. We don't have enough to make a big batch yet so I'm just roasting the two small ones we've been able to harvest so far.



Sous vide for 12 hours, seared to finish.

Another method is to tenderize it with a fork or mechanical tenderizer (needle blade) and then marinate for a day. Always carve very thinly and against the grain.