Last night's tea

£6.99 a kilo, crikey

Beef short ribs, already waterbathed at 62°C for 3½ hours in a bag containing wine vinegar, olive oil, pepper, honey, Chinese fivespice, sumac and mustard seeds then rested overnight in the fridge.

Halfway done 

             Pretty close

Cooked on the griddle in the egg at 98°C for 3 hours to an internal temperature of 74°C, basted halfway with the marinade.
Meat fell away from the bone, it looks rather cremated

but it was like this inside