OK This Was Awesome
Took a few shoulder cuts from Saturday's bull reds.
Salt, pepper, garlic, basil and fresh rosemary.
Good sear in butter and olive oil.
Cover with bacon and in the oven. Did 400 for 45.
Drain off some of the drippings and use that to stir fry green beans and saute onions and mushrooms. Can't see the plated fish because I covered it with onions and mushrooms. It was really tender.
Bull reds are excellent table fare if you learn how to use it correctly.
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