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 kg piece of Irish Hereford Prime beef - Dry Aged Cote de Boeuf on the bone nicely trimmed. 21 day aged is best or even more if possible.
Salt & Pepper
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.
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.
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.
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.
Surveys confirm that customers prefer beef from grass-fed cattle and are willing to pay more for it. With its flavour, tenderness and consistency, Certified Irish Hereford Prime delivers an eating experience that turns any meal into a truly memorable event.