Dry-aged côte de boeuf with blistered blackberries, garlic confit, and charred prawn butter from Butcher + Beast: Mastering the Art of Meat (page 59) by Angie Mar and Jamie Feldmar
- black peppercorns
- vanilla beans
- Show all ingredients...
-
EYB Comments
Can substitute dry-aged beef rib-eye steaks for dry-aged côte de boeuf. Beef marrow bones must soak in water 3 hours.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
Notes about this recipe
You must Create an Account or Sign In to add a note to this book.Reviews about this recipe
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.