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Spécial Spiced Corsican Côte de Bœuf

A real Barbi ‘pièce de résistance’ this classic French dish was actually inspired by my favourite haunt – Corsica. The juicy, spicy meat topped with fragrant Herbs de Maquis is a perfect reminder of a beautiful, unspoilt Island – best with a glass of Nielluccio!

  • Serving Size4

    What you need

    • Côte de Bœuf (including bone, if possible) x 4
    • 300ml Nielluccio or Shiraz
    • 75 ml EV olive oil
    • 2 garlic cloves
    • 1 tsp green peppercorns
    • 1 tsp garam masala
    • 2 tbsp’s Herbs de Maquis or failing that dried mixed rosemary/sage/thyme.

    What you do

    1

    Cut garlic cloves in half and rub over meat

    Mix wine and oil and pour over meat, work in.

    Grind peppercorns and sprinkle half over meat then add mixed garam masala and oregano. Cover refrigerate for up to 4 hours.

    Remove and sear on hi-heat, then remove to medium heat for around 5 mins

    Leave to cool for up to 5 mins then cut grain-wise and serve.

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