Alive and Cooking

Cow Chop Confit with a Red Wine Reduction

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(Serves 1-2)

1x 600g rib eye steak on the bone
500ml extra light olive oil
4 cloves of garlic, skin on
1 sprig of lemon thyme
500ml red wine
1 tsp sugar
1 cup polenta
1 cup cold water
1½ cup boiling water
Salt and pepper
Handful of green beans, blanched


Place the rib eye steak into an ovenproof saucepan, with the garlic cloves and lemon thyme and pour over all of the olive oil.

Place into oven at 75°C for 2½ - 3 hours.
Red wine reduction- Pour the wine into a pan and boil until a thick consistency is reached.

Stir through the sugar at the end.
Polenta- Mix together the polenta and cold water.

In a saucepan with the boiling water, stir through the polenta and cook for approx. 15 minutes. Season with salt and pepper.

Serve the cow chop confit on a bed of polenta, with a good drizzle of the red wine reduction and the blanched beans.

Cow Chop Confit with a Red Wine Reduction