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belgian Cote a los

post #1 of 13
Thread Starter 
Cote a los

(this is how we call this cut of beef here) what do you call it?

Cote a lose
Olive oil
Pepper from the mill

Cover the cote a los with olive oil and sprinkle generously with oregano.
And a considerable turn of the peppermill.

Grill him to taste and cook nature.

post #2 of 13

I call it

Lookin good!
post #3 of 13
Look's good Greet, what part of the cow does it come from? nice lookin tater's too. Whats the sauce with the steak? It looks interesting
post #4 of 13
Kinda looks liken a chuck roast to me, but

I sure wouldn't bet on it.confused.gif
post #5 of 13
Thread Starter 
this is what I have found on web


post #6 of 13
not sure but looks good!!!
post #7 of 13
Thread Starter 
1 tablespoon oil
1-1/2 tablespoons chopped onion
1 tablespoon crushed garlic

3 /4 cup chicken broth
3 /4 cup white wine vinegar
800 g peeled tomatoes or 3 /4 liter pureed tomatoes
1 cup brown sugar (tamped)
1 tablespoon Worcestershire sauce
2 tablespoons soy sauce
5 tablespoons honey
3 teaspoons Tabasco sauce
3 teaspoons salt
2 teaspoons mustard
2 teaspoons cayenne pepper or chili
2 teaspoons freshly ground black pepper
1 large shot glass Bourbon Whiskey (or other)
Fry the onions and garlic in the oil, use a deep saucepan or frying pan

Mix the remaining ingredients and pour it to the onions and oil. Bring it hard to boil and stir for 5 minutes significantly

Put on a back burner, add the bourbon and let simmer at least 20 minutes, stirring occasionally. The best results are achieved when you can let the sauce one night stand.

Is both hot and cold delicious

post #8 of 13
we call it part of the cow.
" " " yum.
" " " Wow PDT_Armataz_01_12.gif
post #9 of 13
Well that looks and sounds awesome there geert. I like the vegis you served with it I can see the zuccui and is that also egg plant?? The meat came out wonderfully and I like the whole plate. Yiou did a great job. points.gifFor sure.
PS. thanks for putting your website in english for us.
post #10 of 13
Thread Starter 
I do my best,gladly I can help my overseas BBQ / Smoker friends.
I've learned so much from you all PDT_Armataz_01_34.gif
and have still learn much
post #11 of 13

I know this is a little late, maybe what you have is a cote de bœuf, which is a rib eye steak, they can be boneless or have a bone, did it have a rib bone on one side?

post #12 of 13
that's what i was thinking........
post #13 of 13
looking at the picture from the link it looks like a ribeye to me... if it is, one of my favorite steaks!!!PDT_Armataz_01_34.gif
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