Preparation
20 minutes
Cooking time
2 hours
Portions
4
Preparation
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.
Additional information
Created by
V-ZUG Ltd.
Created on
12/11/19