The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 2

1 x 800g (1lb 12oz) côte de boeuf, left at room tem­per­a­ture for 1 hour or so

Veg­etable oil, for cook­ing

25g (1oz) but­ter, for cook­ing

Salt and freshly ground black pep­per

For the savoury brandy but­ter

3 ju­niper berries

2 cloves

1 dried bay leaf

½tsp freshly grated nut­meg

½tsp cracked black pep­per

250g (9oz) soft­ened but­ter

50g (1¾oz) Di­jon mus­tard

25ml (¾fl oz) brandy

1 shal­lot, very finely diced

1tbsp finely chopped chervil

1tsp finely chopped tar­ragon

½tsp salt

50g (1¾oz) bone mar­row cen­tres (you will need about

200g-250g/ 7oz-9oz bones), poached in wa­ter and chilled (op­tional)

To serve

Shoestring fries and a crisp green salad

Pre­heat the oven to 55°C/gas ¼, or as low as it will go. Make the savoury brandy but­ter. In a pes­tle and mor­tar, grind the ju­niper berries, cloves, bay leaf, nut­meg and cracked black pep­per to a rough pow­der. Put the but­ter into a mix­ing bowl and beat with a wooden spoon or spat­ula. Add the ground spices and the mus­tard, brandy, shal­lot, chervil, tar­ragon and salt and mix to­gether. If you’re us­ing it, dice the poached bone mar­row into small pieces and mix it into the but­ter. Lay out a sheet of cling­film on your work­top and place the brandy but­ter in the mid­dle of it. Roll up into a sausage shape, about 3cm (1¼in) in di­am­e­ter, and tie the ends of the cling­film. Chill in the fridge for 1 hour or so un­til set. This will keep in the fridge for a week or in the freezer for up to 3 months.

Put the un­sea­soned rib of beef on to a flat bak­ing tray and place in the oven. Cook for 3 hours, un­til the in­ter­nal tem­per­a­ture is 55°C when tested with an in­stant-read ther­mome­ter. Trust me, as long as the oven is at a low enough tem­per­a­ture, this will be amaz­ing! Take the beef out of the oven and warm a large fry­ing pan over a high heat. Pour in a lit­tle oil and the but­ter for cook­ing and heat un­til the but­ter is foam­ing. Sea­son the beef heav­ily with salt and place it in the pan. Cook on a high heat un­til coloured on one side – this should take about 4 min­utes. Flip over and colour the other side, again for about 4 min­utes. While it’s colour­ing, put a thick slice of the savoury brandy but­ter on to the top side and watch it melt. Take the beef from the pan and serve im­me­di­ately – there’s no need to rest it as the cook­ing process has been slow. Serve with fries and a salad, and some more of the brandy but­ter on the side. Lush!

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