John Myers
Dry Aged Ox Chop with Baked Potato
The perfect dry aged ox chop with baked potato recipe with a picture and simple step-by-step instructions.
- 2 Pc. Dry Aged Cote de Beouf a 500 gr.
- Fleur de Sel sea salt
- Black pepper from the mill
- Clarified butter
- 2 Pc. Potatoes large, predominantly waxy
- 200 g Fresh cucumber, peeled, pitted, finely diced
- 150 g Pickles, finely diced
- 3 Pc. Fresh spring onions, finely diced, only the white and light
- 120 ml Cream yogurt
- 180 ml Mayonnaise
- 1 pinch Curry hot
- Sugar
- Wash the potatoes well, dry them, pierce them several times with a needle and wrap them in aluminum foil. Bake in a preheated oven at 200 degrees for 35 minutes.
- Sear the ox cutlets in clarified butter on both sides for about 2 minutes each. Place on a baking sheet and season with salt and pepper on both sides. Roast in the oven at 120 degrees top / bottom heat for about 15 minutes. Remove and let rest for 3 minutes.
- In the meantime, mix the cucumber, onion, yoghurt and mayonnaise well and season with salt, pepper, curry and sugar. Break open the potatoes and fill with the cream. Put on ox chops. Dry Aged means “dry, hung and matured meat”
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