Spiced côte de boeuf with vietnamese salsa

Preheat the oven to 130 ° C. Sprinkle the côte de boeuf (at room temperature) around with the 5 spice herbs and some salt.

Heat a large frying pan with non-stick coating and fry the meat around golden brown for about 15 minutes.

Start greasing on the edge so that it can melt in the pan and you can bake the meat inside.

Remove the meat from the pan and place it in the large baking dish or on a baking tray covered with parchment paper.

Insert the thermometer into the meat, but make sure that you do not touch the bone. Set the thermometer to 56 ° C (medium rare).

Roast the meat in the oven for about 40 minutes or until it reaches the right temperature.

Remove the meat from the oven and leave covered under aluminum foil for 15 minutes.

In the meantime, increase the oven temperature to 220 ° C and bake the baguette according to the instructions on the packaging.

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.

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.

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.

Cut the rest of the lime into wedges.

Cut the baguette and the meat into slices. Sprinkle the meat with the rest of the fresh mint and coriander.

Serve the lime wedges and salsa separately.