Monday May 25, 2020

At home with the classics

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

17th February, 2019
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 to allow it to come up to room temperature and to ensure even cooking....

Subscribe from just €1 for the first month!

Exclusive offers:

All Digital Access + eReader



Unlimited Access for 1 Month

Then €19.99 a month after the offer period.

Get basic
*New subscribers only
You can cancel any time.



€149 For the 1st Year

Unlimited Access for 1 Year

You can cancel any time.




90 Day Pass

You can cancel any time.

Team Pass

Get a Business Account for you and your team

Related Stories

Sextech creates a platform for gender equality and diversity in sex education while challenging negative perceptions of how sex and sexuality are presented

Caroline West | 1 day ago

The possibly least ‘normal people’ in the world have watched Normal People, and are now mega-fans – and it’s all very exploding head emoji

Emer McLysaght | 1 day ago

Having traded his Six One News slot for the wireless two years ago, the RTÉ veteran now finds himself presenting Morning Ireland from his home in Portobello – but says the 4am starts are still worth it

Daniel Murray | 2 weeks ago