Côte de bœuf

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Preparation

Procedure
1.2 kg côte de bœuf
Olive oil
Pepper
2 cloves of garlic
3 sprigs of rosemary
Peel and finely chop the garlic. Rub the côte de bœuf with olive oil and garlic, season with pepper. Place the meat on the stainless steel tray, insert the food probe, lay the rosemary on top of the meat and put into the cold cooking space. Cook.
Soft roasting with steam, to food temperature 55°C (max 2 Hrs)
Fleur de sel
Season the meat after cooking with fleur de sel and fry briefly on all sides in a pan or grill pan. Let the meat rest, carve, drizzle with olive oil and season with fleur de sel and pepper.

Tips

The meat can be finished off on a barbecue.

Stainless steel tray

Shopping list
Quantity Ingredient
1.2 kg côte de bœuf
Olive oil
3 sprigs of rosemary
Pepper
2 cloves of garlic
Fleur de sel

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