Cote du Boeuf has to be my absolute favourite cut of beef. Not the cheapest of cuts, but lovely for a special occasion. Below I have given the recipe for indoor cooking, but these beauties are amazing on the BBQ. I allow 1 cote du Boeuf for 2 people and serve it all on a large wooden board which enables everyone to help themselves.
Prep: 10 minutes
Cooking: 30 minutes
Total: 40-50 minutes
2 Cote Du Boeuf (beef Bone in Ribeye) approx 700g each
3 red, yellow or orange peppers chopped in chunks
3 shallots quartered lengthways
2 cloves garlic crushed
1 tablespoon olive oil
1 tablespoon of Belazu’s white condimento or balsamic vinegar
1 tin of rinsed and drained black beans
handful of fresh herbs (I used basil)
Drizzle the peppers shallots and garlic with the olive oil and vinegar, season and roast at 210 degrees for 20-30 minutes. Mix with the black beans and herbs and set aside.
Season the beef with lots of salt and pepper and sear in a very hot pan with a small amount of groundnut oil for approximately 3 minutes each side to get a golden crust.⠀
Throw in 4 whole cloves of garlic with the skin on then transfer to an oven at 210 degrees for 10 minutes.⠀
Rest the meat for 20 minutes and carve.⠀