Cote de Boeuf with Hash BrownsPosted by in Food
On page 156 of Martha Stewart Living (Feb issue) Martha has a recipe for Cote de Boeuf with Hash Browns. In case you’re wondering, this is a fancy name for a hunk of beef with some shredded potatoes.
The recipe calls for bone in rib eye. As if. I only buy organic meat. My grocery store currently is carrying 4 cuts and rib eye ain’t one of ’em. So there I am in the store asking myself do I sacrifice my principles and possibly my family’s health and buy the cut Martha requires or do I fool with the recipe. You can guess which won. I bought sirloin.
The real work in this recipe is the potatoes. Martha just wants you to sear the beef then stick it in the oven. Bah. I made mine on the Jenn-air grill and I also made a little Bernaise sauce because who wants just plain boring meat? Not I.
Ok, so moving on to the potatoes. You cook some bacon, then cook onion in the grease. You peel and shred potatoes, rinse and drain them so they are very dry. You mix them with the onion and bacon then smush it into the skillet and press down on it. You let it cook 15 min then flip it (I was so proud of myself for using a pizza pan to flip it – I doubled this recipe and used a big ass skillet and there was no way I was flipping it with a spatula).
Once it’s flipped, it cooks another 15 min then you’re supposed to stick your skillet in the oven. Boys and girls, I have no idea if my skillets are oven safe (not sure about the handles), so I dumped it into a Corningware round dish instead and cooked it another half hour in the oven.
Results? Loved the hash browns! Crispy on the outside, perfectly cooked on the inside. Yum. You need a little sour cream to go on this one though. The meat was ok. Not sure why this is so exciting it needs its own recipe. The hash browns are fab, so give those a try.
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