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Recipe: Irish côte de boeuf

PUBLISHED: 15:05 17 July 2017 | UPDATED: 15:05 17 July 2017

Recipe for Irish cote de boeuf

Recipe for Irish cote de boeuf


The chef-patron of award-winning restaurant Chapter One on his favourite family meal of the week – roast beef

I often get asked what my favourite meal is, or what I would choose to eat if it were my last. I’m a traditionalist, so it’s a no brainer for me – I’d pick a roast any day of the week. However, Sundays are always a favourite in my house because the whole family gets to sit down and spend quality time together.

For a family roast I’d opt for an Irish grass-fed rib of beef on the bone. If it’s dinner for two, I’d highly recommend côte de boeuf, which translates as beef rib – it’s a 400-600g slice of beef from the ribeye on the bone.

I know for some preparing a roast dinner can be daunting, so a top tip that always works for me is to plan ahead and prep the night before. You can peel and par boil the roast potatoes, get all the vegetables ready and make the Yorkshire pudding batter. Cooking roast beef can be a little trickier to get right than chicken or pork, as you want to ensure it’s not overcooked and still pink in the middle. Follow these tips and you won’t go wrong.

1. Remove your meat from the fridge in the morning, so that it’s at room temperature before it goes in the oven

2. Weigh your meat to calculate your preferred cooking time

3. I’d recommend using a meat thermometer to check the internal temperature to ensure it’s cooked to your desired preference (rare 48-52°C, medium rare 55-59°C, medium 60-66°C, well done 67-71°C)

4. Once cooked, let the meat rest before carving (10-20 mins)

5. Placing your joint on roughly chopped onions and carrots makes a tasty gravy, as the vegetables caramelise with the meat juices.


Irish côte de boeuf (serves 6)


2 400-500g Irish côte de boeuf

2 celeriac

200g small girolle mushrooms

200g smoked butter

200ml double cream

100g breadcrumbs

To braise the oxtail

1 small oxtail cut into pieces

1 carrot (roughly chopped)

1 onion (roughly chopped)

A sprig of thyme

1 bulb of garlic (cut in half)

1 tbspn tomato purée

1/2 bottle red wine

1 litre brown chicken stock


First, braise the oxtail. This must be done in advance. Take a heavy bottomed pan (large enough to comfortably fit the pieces of oxtail). Place the pan on the heat, add the roughly chopped carrot, onion, garlic and thyme. Slowly caramelise the vegetables until golden brown and tender. In a sauté pan, season and colour the pieces of oxtail until golden brown. Place the oxtail pieces in the pan of caramelised vegetables. Add the tomato purée, red wine and then the chicken stock. Bring the ingredients to the boil. Place a piece of baking parchment on top and then cover with a tight fitting lid and put in a pre-heated oven at 120 degrees for 4-5 hours until the oxtail is tender and falling off the bone.

Remove the oxtail from the liquid. Strain the liquid and skim off the excess fat. Place the liquid back on the stove and reduce until a sauce consistency is achieved. Remember to constantly skim off the fat.

Separately pick through the oxtail meat, removing all off the bone and cartilage. Once the oxtail is picked and bone free, set aside.

Add a little of the oxtail sauce to the meat, season and mix together. Then ball the mix equally into six pieces (the size of a golf ball). Then chill the balls in the fridge overnight. Once chilled, you need to cover the oxtail in breadcrumbs by dusting the balls in flour then through egg wash and finally rolling into the breadcrumbs. Place the oxtail back in the fridge until you are ready for frying. Save a little of the oxtail sauce back to finish the dish on the day.

Celeriac purée

Take one celeriac and peel it. Then cut it into small pieces. Place the cream into a pan and add the celeriac pieces. Slowly bring to the boil being careful not to colour at all. Slowly cook until the celeriac is tender. Remove the celeriac from the pan and blend in a blender until smooth. You may need to hold back a little liquid so the purée is not too wet. While blending, add the smoked butter a little at a time. Season and pass through a chinois.

Salt-baked celeriac

1 celeriac

550g plain flour

500g egg white

550g Salt

Make a paste from the flour, egg white, and salt. The consistency should be like a wet pastry; if it is too firm, add a drop of water. Cover the whole celeriac in the salt paste. Bake in an oven at 180°C for 2 hours. Remove from the oven and allow to cool. Crack open the crust and remove the celeriac. Peel the celeriac with a knife to expose the soft white flesh on the inside. Discard all of the peelings and the salt crust. Place the flesh in a bowl, add a little melted butter and crush with the back of a fork. Keep in a container until needed.

To cook and serve

Place the côte de boeuf in a vacuum pack bag and seal. Cook the beef in a water bath for 1 hour at 57°C. Remove the beef from the bag. Season with salt and pepper. Grill the beef either in a jJosper, grill, or BBQ, caramelise the beef on both sides for 4-5 mins. Remove from the grill and allow to rest.

Warm the celeriac purée and the salt baked celeriac separately. Deep fry the oxtail balls until golden brown. Sauté the girolle mushrooms in a pan with a little butter. To assemble the dish place a small amount of salt-baked celeriac in a ring and place the oxtail ball on top. Add a spoonful of celeriac purée to the plate.

Cut the côte de boeuf into six equal pieces. Place on the plate add a few mushroom over each dish. Drizzle a little of the left over oxtail sauce over the top and serve.

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