Sous vide côte de boeuf with chimichurri

There is little more indulgent than BBQ côte de Boeuf, packed with marbling and intensely meaty flavour. But when you add a sous vide water bath into the equation, the results are simply incredible. We served our sous vide côte de Boeuf with fresh chimichurri, mellow French mustard and whole cloves of garlic. Mouth-wateringly tender with vibrant fresh herbs cutting through the richness of the meat.

If you don’t have access to a sous vide water bath, you can follow our cooking instructions for BBQ Côte de Boeuf here.

1 hour 30 mins

4

Medium

• 750g Field & Flower Côte de Boeuf
• Sea salt & cracked black pepper
• 1.5 tbsp English rapeseed oil
• 1 whole head of garlic

For the chimichurri:
• 25g coriander, finely chopped
• 25g flat leaf parsley, finely chopped
• 2 cloves of garlic, finely chopped
• 2 red chilli, finely chopped
• 6 tbsp olive oil
• 1 tbsp red wine vinegar

To serve:
• French mustard

1. Pre-heat your sous vide water bath to 51.1C. Bring the Côte de Boeuf to room temperature and seal inside a plastic sous vide bag. Cook for one hour in the sous vide water bath for rare to very rare.

2. Meanwhile, prepare your chimichurri sauce by combining all the ingredients in a bowl and seasoning to taste.

3. After one hour, remove the Côte de Boeuf from its sous vide bag. Rub with 1 tbsp rapeseed oil, then grill on a very hot BBQ for 4 minutes per side. Season to taste once cooked.

4. While the Côte de Boeuf is cooking, cut a whole head of garlic in half and rub the cut side with the remaining rapeseed oil. Place on the BBQ and cook for 2-3 minutes until starting to brown.

5. Serve the finished Côte de Boeuf with the chimichurri, garlic and French mustard.