Kashmiri Crusted Cote de Boeuf

Name: Kashmiri Crusted Cote de Boeuf
Yield: Serves 4
Cuisine: India
Ingredients: a good pinch of flaky sea salt; 4 whole dried Kashmiri chillies; 50 g/2 oz smoked butter, softened; 5 anchovy fillets, finely chopped; a good pinch of ground nutmeg; a good pinch of ground cloves; ½ tsp ground cinnamon; 1 tsp whole black peppercorns; seeds from 4 cardamom pods; 1 tsp fennel seeds; 2 tsp coriander seeds; 1 tsp cumin seeds; a little olive oil, for drizzling; 1 kg/2 lb 4 oz cote de boeuf, at room temperature

Preparation info

Serves
4

Difficulty
Medium

Appears in

Bold

By Nisha Katona

Published 2024

About

Perk up Sunday lunch with some full-on flavour, with a spiced rub for the meat plus anchovies and smoke in the butter. I sometimes serve this alongside a nice grain salad and spiced roasted veg, but it’s also great with a leafy salad. No need to smoke your own butter – you can buy this in the frozen section of some supermarkets now.

Ingredients

1 kg/2 lb 4 oz cote de boeuf, at room temperature
a

Asia
India
Kashmiri
Lunch
Main course
Pescatarian
Gluten-free

Method

First make the Kashmiri spice rub. Toast the cumin, coriander, fennel and cardamom seeds, peppercorns and whole chillies in a dry frying pan for a few minutes until smelling toasty and the cumin seeds are a deep brown. Tip them into a pestle and mortar or spice grinder with a good pinch of the salt and coarsely grind. You may need to tip out the seeds and give the chillies a good go on their ow