Côte de Boeuf, mit Rotwein glasiert, Allerlei aus alten Gemüsesorten 
45 min
Average: 4 (3 votes)

Beef Ribs Glazed With Red Wine Assortment Of Heritage Vegetables

How should a rib of beef be cooked? Medium, medium, rare? Cooking beef is a science in itself and depends on individual preferences. The decisive factor is above all the careful choice of meat. It is always better to buy quality meat, for example Charolais or Salers beef with the Label Rouge label. This guarantees tasty, tender and aromatic meat with a beautiful deep red color!

Ingredients For

  • Beef Aquitaine
    Blond d'Aquitaine Beef Label Rouge
    1 Filet piece cut in thin slices See the article
  • Butter
    Charentes-Poitou Butter PDO
  • 1 cup
  • x 2
  • x 2
  • x 2
  • x 2
  • x 2
  • 3 tbsp
  • x 2
  • 1 cup
  • 1 big spoon
  • Rubenkraut
    Rübenkraut
    1 Löffel

Preparation

1

Cook the rice until very tender, add the egg white, season and add the turnip greens.

2

Peel, clean and blanch the vegetables. Keep the greens of the vegetables, toss in oil and season finely.

3

Sear the meat on both sides and remove, deglaze with turnip cabbage and red wine. Add sugar and let it boil down.

4

Cover the meat with the rice and cook in the oven.

5

Break the crust and cut the meat into thin slices.  
Arrange with vegetables and pour the sauce over.   

Pair with

Medoc
Fine red wine
Chateau Potensac
Growing region: Bordeaux

At nose: floral bouquet, black fruits, spices, fresh liquorice. Clear structure.

Mix &
Match

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