côte de boeuf | YOUNG & FOODISH

BurgerMondayPopUp Co-Chef James Lowe Seeks Shitload of Fat at O’Shea’s Butchers

dansyoung — Mon, 17 Jan 2011 12:40:58 +0000

To source a generously fatty blend of the finest, private reserve 100% Perthshire Black Angus Beef for the BurgerMondayPopup presented by young&foodish in London on 24 January, James Lowe, the chef at St John Bread & Wine, consulted with butcher Darragh O’Shea at his shop in Knightsbridge.

epic steak frites dinner: sizing up the cuts

dansyoung — Sun, 04 Apr 2010 19:18:43 +0000

The next youngandfoodish Steak Frites Tasting Dinner will be Tuesday 25 May in the private dining room of Racine Restaurant in London.

The menu will again feature three steak classics – onglet aux échalottes, filet au poivre, côte de boeuf – prepared by chef Henry Harris with the finest cuts of dry-aged, grass-fed beef selected by Darragh O’Shea of the great London butcher O’Shea’s of Knightsbridge. Each steak will be matched to a red wine selected by Peter Lowe of Berkmann Wine Cellars:

onglet aux échalottes <–> Morgon Domaine Jean Descombes 2008

filet au poivre <–> Antinori Santa Cristina 2008

côte de boeuf with béarnaise <– > Côtes-du-Rhône Saint-Esprit 2007

Space is limited. Book now.

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Mastering the cuts – watch the videos

Why do you love steak frites? – see the winning response in #steakfrites twitter competiton

#steakfrites video finale: côte de boeuf

dansyoung — Sat, 13 Mar 2010 09:05:36 +0000

Chef Henry Harris of London’s Racine babies a côte de boeuf thick enough to stand up on its side in the pan. He bastes the double rib chop from O’Shea’s of Knightsbridge with butter as the aged beef’s marbling self-bastes its interior with fat.

Why do you love #steakfrites?

#steakfrites video 5: raw essentials

dansyoung — Fri, 12 Mar 2010 08:13:05 +0000

In part 4 of Steak Frites – Mastering the Cuts, Darragh O’Shea, he of the great London butcher shop O’Shea’s of Knightsbridge, pulls out his finest grass-fed, dry-aged beef and explains how to recognise top quality by colour and cut. His personal favourite amongst the three cuts he presents to Racine chef Henry Harris for the #steakfrites tasting dinners is not the prized côte de boeuf nor the pristine filet but rather the underrated, working-class onglet. He’s proud to call that flavour-packed thick skirt the Steak O’Shea.