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There are few cuts of meat more decadent than a beautiful Côte de Boeuf. In this recipe by the talented Louise Lyons MacLeod, it is marinated in beef dripping and bay, before being cooked to perfection and served with an array of seasonal produce: new potatoes, grilled chicory and watercress.
Finished with a scattering of pickled green peppercorns, it makes for a truly wonderful summer sharing dish.
Preheat your oven to 180C.
Begin by ensuring your beef has come up to room temperature. Rub the Côte de Boeuf all over with beef dripping (you may need to place the jar in a bowl of warm water to allow the dripping to soften sufficiently) and then cover with the bay leaves. Leave to one side to marinade.
Prepare your new potatoes by washing thoroughly. Avoid peeling, as the beautiful brown skin will help them to crisp up and capture all that delicious flavour. Place the potatoes in a roasting tin with beef dripping and another few bay leaves, and place in the oven to roast. Cook for about 45 minutes, checking and shaking a couple of times to ensure an even roasting.
Pickle your peppercorns by placing in a small bowl with the vinegar, sugar and a tiny pinch of salt. Should you not have peppercorns in brine, you can use dried peppercorns and simply soak in water for a couple of hours before pickling. The brined peppercorns tend to soak up more of the flavour more quickly, but the dried peppercorns work well as a substitute and provide a touch more crunch.
The bay salt is a delicious accompaniment to the potatoes, which is simple but requires a little elbow grease! Pound the bay leaves in a pestle and mortar before adding the salt and mixing well until combined.
Once the beef has had time to marinade, remove the bay leaves from the beef and sprinkle both sides generously with salt. Place into a dry, ovenproof frying pan and fry for 5 minutes on each side. Then add a clove of garlic and the fresh herbs to the pan before placing into the oven for about 20 minutes.
Slice the chicory in half lengthways and brush with beef dripping. Place in a hot pan to griddle. Dress the watercress with a simple apple cider vinegar dressing.
Place the beef, potatoes and chicory onto a large platter alongside the watercress. Scatter with the pickled green peppercorns and tuck in!
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