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