Jamie's Friday Night Feast Cookbook
By Jamie Oliver
About the recipe
With this recipe I want to show you how to cook a really luxurious cut of beef in the perfect way. And to go with it, I’ve given you the most mind-blowing roast potatoes you’ll ever taste – I squash the spuds to get extra surface area for crispiness, then spritz them with a homemade flavoured vinegar for an amazing added hit of flavour.
Recipe From
1kg French-trimmed côte de boeuf, with a good layer of intramuscular fat
1.8kg Maris Piper potatoes
1 bulb of garlic
olive oil
1 knob of unsalted butter
2 sprigs of fresh rosemary
½ a bunch of fresh woody herbs (15g), such as thyme, oregano, rosemary
extra virgin olive oil
FLAVOURED VINEGAR
2 sprigs of fresh rosemary
50ml cider, white wine or red wine vinegar
½ teaspoon fennel seeds or dried chilli flakes
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