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Professional butcher cote du boeuf

approx. 1000 g

    Usage

    Preparation: Remove the côte de boeuf from the freezer 24 hours before preparation and place it in the refrigerator to thaw. Remove the côte de boeuf from the refrigerator and the packaging half an hour before use and let it come to room temperature, covered. Frying pan: heat liquid margarine and/or (olive) oil in a frying pan or frying pan and fry the côte de boeuf for 8-10 minutes until brown on all sides. Oven (180°C): place the côte de boeuf in an oven dish in the middle of a preheated oven and roast for 35-40 minutes. Baste the côte de boeuf regularly with the cooking liquid. Wrap the côte de boeuf in aluminum foil and let it rest for another 10 minutes before cutting. Sprinkle the côte de boeuf with pepper if desired. Be careful, heat thoroughly.

    Ingredients

    Ingredients: beef
    Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

    Professional butcher cote du boeuf

    approx. 1000 g

      Product form

      The fat in the Cote du Boeuf gives extra flavor * Sear the meat alternately to retain the juices in the meat * Vacuum packed to optimally preserve tenderness, meat flavors and juices * Quality meat from the professional butcher * Beef rib

      €70 , 25

      €76,55 (incl. btw)

        Characteristics

        Paper and/or wood of certified origin, Gluten-free, Lactose-free

        Save

        In the freezer -12°C** 1 month after purchase. In freezer -18°C*** see best before date.

        Description

        The fat in the Cote du Boeuf gives extra flavor


        * Sear the meat alternately to retain the juices in the meat
        * Vacuum packed to optimally preserve tenderness, meat flavors and juices
        * Quality meat from the professional butcher
        * Beef rib

        Usage

        Preparation: Remove the côte de boeuf from the freezer 24 hours before preparation and place it in the refrigerator to thaw. Remove the côte de boeuf from the refrigerator and the packaging half an hour before use and let it come to room temperature, covered. Frying pan: heat liquid margarine and/or (olive) oil in a frying pan or frying pan and fry the côte de boeuf for 8-10 minutes until brown on all sides. Oven (180°C): place the côte de boeuf in an oven dish in the middle of a preheated oven and roast for 35-40 minutes. Baste the côte de boeuf regularly with the cooking liquid. Wrap the côte de boeuf in aluminum foil and let it rest for another 10 minutes before cutting. Sprinkle the côte de boeuf with pepper if desired. Be careful, heat thoroughly.

        Ingredients: beef
        Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

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