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A Michelin Chef Cooked this for Me
Sammy Lacey@sammy-lacey · video 183 of 199
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Description
In this video, we visit The Boxing Hare in the Cotswolds to meet Chef Nick Anderson. You will get a rare look inside their dry aging locker where beef is aged for a minimum of 70 days to achieve a texture and flavor that you simply cannot find in a supermarket. We explore the differences between various cuts like the ribeye and the cote de boeuf, and learn why the team chooses to cook their meat in its own rendered beef fat rather than oil. See for yourself!
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