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Spiced côte de boeuf with vietnamese salsa
Christmas meat main course: classic côte de boeuf with 5 spices and a salsa of cucumber, onion, lime ginger, coriander and mint.
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Ingredients
Directions
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Preheat the oven to 130 ° C. Sprinkle the côte de boeuf (at room temperature) around with the 5 spice herbs and some salt.
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Heat a large frying pan with non-stick coating and fry the meat around golden brown for about 15 minutes.
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Start greasing on the edge so that it can melt in the pan and you can bake the meat inside.
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Remove the meat from the pan and place it in the large baking dish or on a baking tray covered with parchment paper.
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Insert the thermometer into the meat, but make sure that you do not touch the bone. Set the thermometer to 56 ° C (medium rare).
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Roast the meat in the oven for about 40 minutes or until it reaches the right temperature.
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Remove the meat from the oven and leave covered under aluminum foil for 15 minutes.
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In the meantime, increase the oven temperature to 220 ° C and bake the baguette according to the instructions on the packaging.
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Make the salsa. Cut the cucumbers in half lengthwise, remove the seeds with a teaspoon and finely chop the flesh. Chop the onion as finely as possible.
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Grate the green skin of the lime and squeeze out the fruit. Peel and grate the ginger and finely chop the coriander and mint leaves.
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Mix the cucumber, onion, ginger, the lime zest, 3 tsp lime juice (per 4 people), half the coriander and half the fresh mint with the fish sauce and sugar into a salsa.
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Cut the rest of the lime into wedges.
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Cut the baguette and the meat into slices. Sprinkle the meat with the rest of the fresh mint and coriander.
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Serve the lime wedges and salsa separately.
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Nutrition
615Calories
Sodium12% DV280mg
Fat15% DV10g
Protein116% DV58g
Carbs9% DV26g
Fiber12% DV3g
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