The cut-open beef wouldn’t tell you much and the temperature is really no issue, for it was slow-roasted for hours — as Stéphane explains, long enough to completely melt the collagen and not long enough for the whole piece to become paste. Thus it could be portioned with a spoon and was wonderfully gooey and tender inside. The beef is kept in a very low oven, then covered with dried herbs which are lit with a blowtorch just before serving.
Regarding size, it was a big chunk of paleron (chuck), each serving about four or five people.
I’d say the meal was served to about 60 people, if not more.
