At home with the classics

At home with the classics View Gallery
Côte de boeuf

This week, Dan Keane from Stack A restaurant at Urban Brewing in the CHQ Building in Dublin ( has two classics for you to try: a côte de boeuf and a chocolate mousse

When selecting your beef from your butcher, look for a piece with nice marbling and firm fat that’s slightly yellowish in colour. This will help ensure the best flavour and texture. We use a 28-day dry-aged côte de boeuf specifically cut for us by our butcher.

Two hours before cooking, take your beef out of the fridge to allow it to come up to room temperature and to ensure even cooking. We serve...

Subscribe from just 1€

Exclusive offers

Choose the subscription that is right for you

Monthly Subscription


For the first month

€19.99 Monthly Thereafter

Subscribe today

Cancel anytime

Annual Subscription


For the first year

€199.99 annually thereafter

Subscribe today

Cancel anytime

Quarterly Subscription


For the first 90 days

€55.00 quarterly Thereafter

Subscribe today

Cancel anytime

These offers are not available for current subscribers. Offers and pricing are subject to change without notice.

Terms & Conditions Apply

Please Subscribe or Log in to continue

Subscribe Login

Related Articles

More from The Business Post