Hickory-roasted côte du boeuf, bordelaise style

Hickory-roasted côte du boeuf, bordelaise style

By
From
Botanical
Serves
4
Photographer
William Meppem

Côte du boeuf is a very striking cut of beef and a must for every serious brasserie menu. This is the sort of dish you prepare for friends you want to impress. At the restaurant we have a lot of success varying the type of wood we put in our wood-fired oven and on our barbecue. Hickory has a wonderful, aromatic flavour and burns very easily, which gave me the idea to lightly smoke our dry-aged beef rib cuts, to give them even more character. The recipe below has been modified to enable you to try this at home.

Ingredients

Quantity Ingredient
1 quantity Smoking mix, with hickory chippings and 1 bunch of thyme added
1 1/2kg trussed rib-eye, preferably grass-fed and finished on grain, and dry-aged
sea salt flakes and coarsely cracked black pepper
100ml olive oil
1 bunch thyme
6 garlic cloves, smashed

Bordelaise sauce

Quantity Ingredient
10 shallots, peeled but with roots left on
1 1/2 litres shiraz
50g sugar
250g beef trimmings
100g shallots, roughly chopped
50ml olive oil
100g field mushrooms, roughly chopped
2 garlic cloves, roughly chopped
1 litre Veal jus
salt and freshly ground black pepper
8 2 1/2 cm thick s boneless marrow, soaked overnight in water, then rinsed clear to remove excess blood

Mushrooms bordelaise

Quantity Ingredient
6 garlic cloves, grated
2 lemon, juiced
salt, to taste
75ml extra-virgin olive oil
1 bunch flat-leaf parsley, leaves chopped
400g ceps, porcini or field mushrooms, cleaned and sliced into 11⁄2 cm thick slices, or left whole if small
50g butter
freshly ground black pepper

Method

  1. The day before you intend to serve this dish, put the shallots to marinate in the shiraz for the sauce.
  2. To smoke the beef, add the hickory chippings and 1 bunch of thyme to the prepared smoking mix. Begin the smoking process. Once you have sufficient smoke, put the beef in the steaming basket over the burning embers, cover with a lid and allow the smoke to develop. Turn the meat over, turn the heat off, and allow it to cold smoke for 10–15 minutes.
  3. Preheat oven to 180°C. Season the rib-eye heavily with salt and pepper, and seal in a hot frying pan with some olive oil. Transfer to a roasting tray, resting the beef on the additional thyme and the garlic cloves. Roast for 1 hour for medium–rare, 1 hour 20 minutes for well done. Baste and turn the meat halfway through. When you think it is ready you can check with a meat thermometer: the centre of the joint should be around 55°C for medium–rare and 65°C for well done. Remove from the oven and allow the meat to rest for 10 minutes before carving.
  4. Meanwhile, make the sauce. First put the marinated shallots and wine into a saucepan and bring to the boil. Reduce the heat and simmer gently until the shallots soften. Remove the shallots from the pan and set aside. Add the sugar to the wine and reduce to a thick syrup over a medium heat.
  5. While the wine is reducing, fry the beef trimmings in olive oil over a high heat until well coloured all over. Remove the beef and drain off any excess fat. In the same pan, fry the chopped shallots with a little olive oil over a medium heat until soft. Add the mushrooms and garlic and cook until soft, then add the reduced wine, cover with veal jus and return the beef trimmings to the pan. Bring to the boil and simmer gently for 20–30 minutes until the sauce has a rich consistency that will coat the back of a spoon. Season, then pass through a sieve and pour onto the reserved cooked red wine shallots.
  6. Just before serving, make the mushrooms bordelaise. Heat a wide frying pan over a high heat. Combine the garlic, lemon juice, salt, extra-virgin olive oil and parsley in a bowl. Once the pan is hot, scatter in the mushrooms – not too many, work in 2 batches. Stir in half the garlic and olive oil mixture and quickly stir-fry until the mushrooms have collapsed. Add half the butter, season with pepper and cook for 1 minute until the mushrooms are well coloured. Drain onto a tray and repeat this process with the remaining mushrooms. Keep warm in the residual heat of the oven.
  7. To serve, carve the well-rested meat with a sharp knife. Remove the rib bone and carve the eye of the meat straight down into 8 thick slices, trimming away any fatty parts. Place the meat on a platter with the bone and arrange the mushrooms alongside. Reheat the sauce, add the marrow slices and poach gently in the simmering sauce for 3–4 minutes. Then spoon the marrow and sauce over the meat, arranging the whole shallots alongside and reserve some sauce to serve on the side.

Chef’s note

  • When selecting the beef ask your butcher if the meat is grass- or grain-fed. Grass-fed meat will have more flavour, whereas grain-fed will always be tender but sometimes disappointing in its flavour. Beef that is fed primarily on grass and finished on grain would be an ideal choice when selecting the cut. Also, wood from fruit trees, especially apple and cherry, produces excellent aromas and is a great addition to a kettle barbecue.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again