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 Post subject: Plat de côte (beef)
PostPosted: Wed Nov 01, 2017 9:54 am 
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Joined: Mon Feb 02, 2009 9:49 pm
Posts: 2606
Location: Gers 32
Has anyone ever cooked this?
Sorting out a freezer this am and we found this big lump of very fatty meat. I don't remember buying it, and have no idea how to cook it. Looks like this but in a slab with more fat:
https://www.lafermedesaintdenis.com/bou ... -cote.html
I don't fancy it at all, but have put it on to boil.


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 Post subject: Re: Plat de côte (beef)
PostPosted: Wed Nov 01, 2017 10:47 am 
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Joined: Tue Feb 03, 2009 9:08 am
Posts: 2351
Location: Ardeche
Pressure cook for about 1 hour.
Remove any excess fat still clinging to the meat (to taste).
Then cook the meat with the cooking liquors - minus any fat you don't fancy - with red wine, hebres de Provence, onions, carrots and any other veg you feel like adding. We have a glut of toms just now so they would certainly go in.

Long slow cook in the oven until you are happy the meat is really done - sometimes it falls apart but beware it may still be stringy and need more cooking.

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Andy


For every problem there is a solution that is simple, quick ..............and wrong.


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 Post subject: Re: Plat de côte (beef)
PostPosted: Wed Nov 01, 2017 11:32 am 
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Joined: Mon Feb 02, 2009 9:49 pm
Posts: 2606
Location: Gers 32
Thanks Andy - I've never come across this cut before.
I found this diagram which shows the french cuts of beef:
http://www.la-viande.fr/cuisine-achat/c ... otes-boeuf
The way the piece of meat is looking now, so unappetising, I think it's going to be a treat for our dog, once the fat is cut off.


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 Post subject: Re: Plat de côte (beef)
PostPosted: Wed Nov 01, 2017 12:02 pm 
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Joined: Sun Feb 01, 2009 6:50 pm
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Location: somewhere in the "pays de dropt"
As I have stated here I never oven roast but pot roast.
With your piece marinate in a bottle of red wine, an onion and carrot and what ever herbs you choose for at least 24 hours.
Put in a marmite ( heavy pan) with half the wine, carrot and onion and some garlic, bring to boil then simmer very slowly for 3 to 4 hours, topping up the liquid from time to time, if required.
Take out let cool then take off fat not wanted, you can cut it up into pieces and recook as a ragout ie beef stew.
A normally very cheap cut but very tasty.
Bon appetite

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 Post subject: Re: Plat de côte (beef)
PostPosted: Wed Nov 01, 2017 12:41 pm 
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Joined: Tue Feb 03, 2009 9:08 am
Posts: 2351
Location: Ardeche
It may look unappetising, but I can assure you it is full of flavour.

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Andy


For every problem there is a solution that is simple, quick ..............and wrong.


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 Post subject: Re: Plat de côte (beef)
PostPosted: Sat Nov 04, 2017 6:47 pm 
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Joined: Sat Nov 04, 2017 10:29 am
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Location: Le Minervois
Spare ribs in English, US American - slow roast with a spicy hot tomato-ish sauce. Plenty of recipes on line.

Churrasco in Spanish, but cut across the ribs in 5/6 cm slices. Cooked on a barbecue it's very tasty, but good teeth are needed.


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 Post subject: Re: Plat de côte (beef)
PostPosted: Sat Nov 04, 2017 8:52 pm 
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Joined: Mon Feb 02, 2009 9:49 pm
Posts: 2606
Location: Gers 32
Well, I dare say they can be tasty, but this piece had a 2 inch layer of fat on it and was pretty disgusting.
I ended up chucking the fat and giving the tiny amount of meat to our dog.
I blame my husband for buying the rubbish L-)


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