Cote de Boeuf with Martin O’Donnell Executive Head Chef, The Twelve Hotel

This is a great centerpiece for any barbecue, the amomatic herbaceous flavour of the chimichurri brings summery freshness to the flank.

Serves: 2 people generously

Cooking time: 2-3 hours



  1. Ideally this is a piece of beef that really suits a sous vide recipe where the meat is placed in a vacuum pouch and submerged in a water bath of 55c with a cooking time of 4 hours, then the beef  is removed from the bag and charred on either a hot griddle pan or frying pan cooking with beef fat to add more flavour and also great for cooking with resting is key and I would recommend a resting of minimum 20 minutes on a large piece of beef.
  2. Or another and possibly the easiest way is “reverse sear“. The seasoned beef is placed onto a rack, and put into an oven at 90c for 2-3 hrs, this evenly cooks the beef throughout to medium rare, allowing moisture to release but also intensifying the beefiness. 
  3. It is then placed into a smoking hot pan with 3 tbsp of vegetable oil to sear, 3 minutes each side and a good knob of butter and some freshly picked thyme spooning the butter over the beef, a really good season of sea salt flakes and cracked pepper and allow to rest on a wire rack. This is key to allow the beef time just to chill out and relax.
  4. Lay the beef flat on a craving board and carve into thin slices. Serve on a warm plate with some fresh beef dripping chips and some peppery watercress to garnish.

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Tom Barry

Tom Barry’s family farm is Baytown Park, Dunboyne, Co Meath. He is the third generation on the farm taking over from his late father, Thomas Barry in 2008 and keeps Hereford cross suckler cows as well as pedigree Hereford cows. Herefords are such a docile breed and as a part time farmer, with teenagers helping around the farm, it’s important to have a breed that’s easy to look after and handle. Tom’s farm is in the Green, Low-Carbon, Agri-Environment Scheme (GLAS) for the past 5 years, where frequently taking soil samples and the completion of a nutrient management plan are required.