In praise of a Cote de Boeuf and a Fat Lady
The Glorious Jennifer Patterson
We all have our favourite beef cut, and, mine is consistently the Cote de Boeuf. In English, we call it a beef chop and is simply a single rib cut from the centre of a full rib.
A Beautiful Chop!
Many consider the rib to provide the most flavourful cut and as a roasting joint it is near perfection. The beef chop though is also fantastic. Brushed with a little olive oil and spinkled with freshly milled black pepper, salt and a few mixed herbs, the chop is then seared on both sides to your liking.
In the immortal words of Fat Lady, Jennifer Patterson, "If you don't like it rare, I frankly wouldn't bother!".
God rest her soul.
