Remove tendons from the culotte and score the fat lightly with a knife. Mix the herbs with salt in a food processor, producing green salt.
Rub the culotte with salt, and place it in a marinade of beer, rhubarb juice and elderberry flower vinegar.
Soak the meat in the solution for 2-3 hours, turning it a couple of times for even absorption.
Broil the culotte 30-35 minutes until it’s pink. Let it be for 10 minutes before slicing thinly for serving.