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Aged Côte de Boeuf, Slow Roasted with a Compound Butter, Garden Vegetables & Local Mushrooms.

Aged Côte de Boeuf, Slow Roasted with a Compound Butter, Garden Vegetables & Local Mushrooms.
Recipe Date:
July 4, 2020
Serving Size:
2
Cook Time:
08:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
In the Domaine de Cromey we use many traditional cookery methods and dry-ageing our beef is one. This process reduces the water content, changing the protein structure, resulting in a more flavorsome and tender joint. We are serving it with freshly dug homegrown potatoes, a compound butter, flavored with horseradish-garlic & chives all from our garden. Seasonal vegetables, and local mushrooms. Please check out our YouTube channel for a tutorial of this recipe.
Ingredients
  • 3 lbs Côte de Boeuf
  • 1 Onion
  • 1 Leek
  • 1 lb Fresh mushrooms (we used plurette & brown button)
  • 1 cup Mixed beet leaves.
  • 3 tbsps Chopped chives
  • 2 Cloves garlic
  • 2 Pinches ground pepper mix
  • 2 tbsps Grated fresh horseradish
  • 2 Pinches good quality sea salt (we used maldron)
  • 12 ozs Butter
  • 1 lb Fresh quality potatoes.
Directions

To dry-age the beef ; we have a small fridge. We turn it to the warmest setting and hang our joint using two hooks. Alternatively you could just lay the meat onto a wire rack and turn over after one week. The amount of ageing you enjoy is a personal choice, so maybe start with a couple of days for your first piece of beef and work upwards from there.

Pre-heat your oven to 160f (yes, it's low) Take a roasting tray and add a base of sliced onion. place the lightly oiled beef on top. Cook for 6hrs.

To make the compound butter ; allow the butter to soften at room temperature, finely chop the chives, grate the horseradish and garlic cloves, add pepper and salt. Lightly combine in a mixer using a paddle. Remove and roll the flavored butter in greaseproof/parchement paper. Set aside in the refridgerator.

Wash the potatoes, do not peel and cover in cold water, bring to the a simmer for 20 minutes until tender.

Chop half the leek, and mushrooms (medium size) Pre-heat a large frying pan. Remove the beef and seal on the hot pan, set aside to rest. Add leek, mushrooms and allow to fry for 5 mins, add cream, add beet leaves.

To serve ; Place a portion of the vegetables in the centre of the plate, thinly slice the beef and place on top, season. Add a thick slice of the compound butter. The potatoes are served on the side, simply seasoned.

We served this with a Domaine Marchand Frères Gevrey Chambertain 'Vieille Vignes' available to purchase in our wine shop.

We have made a YouTube video of this recipe so please also follow our channel.

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