Côte levée à la bordelaise
Description
FAQs
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Côte levée à la bordelaise – Mon Beau Bon Bœuf
Découvrez notre côte levée à la bordelaise, un plat riche, parfumé et incroyablement tendre, grâce à une cuisson lente qui sublime chaque bouchée.
Nos côtes levées sont braisées pendant 6 heures, ce qui leur donne une texture fondante et un goût profond irrésistible. Elles mijotent dans une demi-glace maison, rehaussée d’os à moelle pour une onctuosité incomparable et un parfum authentiquement gourmand.
Accompagné de :
🍚 Riz tendre et parfumé, parfait pour absorber la sauce
🥩 Côte levée braisée 6 h, tendre à souhait
🌿 Persil frais, pour une touche d’éclat et de fraîcheur
Le tout forme un plat chaleureux, généreux et sophistiqué, qui rappelle les grandes recettes traditionnelles françaises… mais à votre table.
✨ Sans gluten (mais non certifié)
✨ Un plat réconfortant, riche en saveurs et prêt à déguster
How to defrost your meat?
The best way to thaw meat is in the refrigerator. This is the safest option since microorganisms develop more slowly there. Furthermore, this technique results in better quality meat because it retains its moisture better. Ideally, it is recommended to consume frozen cuts of meat within 12 months of the packaging date.
Does freezing affect nutritional value?
At Mon Beau Bon Bœuf, all our cuts of meat are sold frozen in order to preserve the quality even on your plate.
Deep freezing (quick freezing) is an industrial process for cooling much faster and to a colder temperature than traditional freezing. This technique better preserves the texture as well as the nutritional and organoleptic qualities of foods compared to freezing.
From a nutritional point of view, freezing allows nutrients to be well preserved, apart from vitamin C which is sensitive to heat and cold. However, this vitamin is not found in meat.
FAQs
Questions and answers
How to defrost your meat?
The best way to defrost meat is in the refrigerator.
This is the safest option since microorganisms develop more slowly. In addition, this is the technique that produces better quality meat because it retains its moisture better. Ideally, it is recommended to consume frozen cuts of meat within 12 months of the packaging date.
Does freezing affect nutritional value?
At Mon Beau Bon Bœuf, all our cuts of meat are sold frozen in order to preserve the quality even on your plate.
Deep freezing (quick freezing) is an industrial process for cooling much faster and to a colder temperature than traditional freezing. This technique better preserves the texture as well as the nutritional and organoleptic qualities of foods compared to freezing.
From a nutritional point of view, freezing allows nutrients to be well preserved, apart from vitamin C which is sensitive to heat and cold. However, this vitamin is not found in meat.