BEEF, MUTTON, LAMB OUR FAVOURITE LIVESTOCK

WASH and drain the beef hump, and pat dry with a kitchen towel. Using a sharp knife, pierce meat about ½-inch deep and insert a garlic clove into each hole, pushing all the way in.

LIGHTLY spray the meat with cooking spray and marinate overnight with all the marinade ingredients from lemon juice to birds’ eye chilli paste.

HEAT the stock and add the hump with the marinade. Once it starts boiling, cover and cook on low heat for 2 hours or until fork tender and all the liquid has evaporated. Let it cool down completely.

SLICE the hump into ½-inch round pieces. Dip into the beaten egg and dust with breadcrumbs. Heat the butter and fry the hump carefully until light golden brown. Garnish and serve hot.