Josper grilled Irish cote de boeuf with Oxtail croquant by Andy Mcleish

Andy McLeish, chef director from Chapter One Restaurant in Bromley, Kent creates this stunning dish using Irish grass-fed beef rib.
Get the full recipe here: bit.ly/2snGpjf
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[@OurLastStand]

Looks simple, but delicious. As with Japanese cooking, few ingredients, but the best ingredients, combined to make a refined dish.

[@diptastik5651]

That's gorgeous ! Only thing though chef , I would want the whole of Cote and about 3 or 4 of your croquants lol . Real food ! This is the sort of food that should get 3 Michelin stars !

[@MrChrismccooey]

Amazing piece of beef! Marvellous skill Chef!

[@ukaszrogalski7059]

What do you do with rest of ribeye?

[@MISTAHSTAR1]

My ex exec Chef