Easy ox chuleton recipe

Let the meat ripen in the camera 25 to 30 days. Cut the chuleton and leave it at room temperature 4 hours. Give a strong marking by one face and throw abundant salted in the other. Finish making the chuleton on the other side, lifting the grill. Present in hot dish. The chuleton should be done on oak carbon. Ideal accompaniment: confited piquillo peppers.