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.

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