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Sometimes Sousvide is not an option because of Size, bones and old classic romantic cooking reasons :-) , here we work with up and down heat and no circulation. We do pre grill for some minutes. We use: Salt, Telly Cherry Pepper, Thyme, rosemary and garlic- below the meat we throw in what we love: tomatoes , garlic , white wine which we also cook for some minutes. The meat stay half laying in the pot for 6-7 Hours until we reach 68 degrees. Then I lower the temp to 60 degrees Celsius and let rest 1-3 Hours. I serve when ever I like. Pan sauce gets reduced by half by the way.
