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
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....
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