Ready for your next barbecue party? A juicy côte à l'os is the best a cow has to offer. That's why this beautiful piece of meat deserves a little more barbecue know-how. In this recipe, we use a delicious Barbecook marinade to give the côte à l'os that extra touch. Ready to taste our famous chilli côte à l’os?
1 côte à l'os
FOR THE MARINADE:
1 red chilli pepper
2 cloves of garlic
100 ml red wine
50 ml crème de cassis
1 pinch of cayenne pepper
4 tablespoons olive oil
2 tablespoons ketchup
To add extra flavor to the côte à l'os, we choose a delicious homemade marinade. Finely chop the garlic and shallot. Then cut the chili pepper into fine strips. Tip: Do not rub your fingers in your eyes. Pour 100 ml of red wine, 50 ml crème de cassis and some olive oil into a saucepan and let it boil. Add all ingredients and mix well. Allow the marinade to heat up to the boiling point. Remove the sauce pan from the fire and let it cool down for some time.
Take the côte à l'os out of the refrigerator in time and place in a bowl. Rub the côte à l'os completely with the marinade and let it rest for 6 hours. Make it easy on yourself and use the Barbecook sauce pan with marinade brush. Marinating has never been that easy!
For the preparation of the côte à l'os we use the Barbecook Stella 3221. Turn on the burners in one turn using the 'one hand' control and let your gas barbecue come to a temperature of about 150°C. Place the côte à l'os on the grid of your gas barbecue and sear the meat so that you get a nice brown crust on both sides. Reduce the burner intensity and cook the côte à l'os under a closed lid for about 15 to 20 minutes. Remove the côte à l'os from the barbecue and let it rest for a few minutes in aluminum foil.
Choose one of Barbecook’s bamboo boards with juice channel and Barbecook’s Olivia chef's knife and cut the chilli côte à l'os into thin slices. Finish with coarse sea salt, pepper and chili flakes for some extra spice.
Turn your garden into your second kitchen with the Barbecook Stella. The Stella is a beautifully finished barbecue appliance with numerous options such as a warming rack, a dishwasher-proof drip tray and an extra-long side table with accessory hooks. Furthermore, Barbecook thought about the practical side: some storage space, a double-walled lid with built-in thermometer and 4 wheels, making it easy to move the barbecue. All Barbecook gas barbecues also feature cast iron grids. The advantage of these grids is that they easily retain the heat and thus ensure that food can be nicely seared at a high temperature.
Fun fun fun!
Do you want to go all-in? Then choose our Stella 4311 with infrared burner. Thanks to its extreme heat, this infrared burner gives your côte à l’os a nice dark brown crust. The Barbecook infrared burner also ensures that the cast iron grid becomes extremely hot (up to 700°C), which gives the meat those characteristic grill marks. However, it isn’t just about the grill marks, it also provides extra flavour thanks to the caramelisation of the natural sugars in the côte à l'os.
In order to grill the côte à l'os perfectly, you need a little gut feeling. To avoid stress, you can use the Barbecook digital core thermometer. This gives a signal when the correct core temperature and thus the perfect cuisson of the côte à l'os is reached. Good luck!
This Modal is powered by moori Foundation