This recipe is from Richard Lee, Executive Chef at the Six Senses Resort in Con Dao, Vietnam.
- beef tomahawk
- bay leaves
- red wine
- beef stock
- olive oil
- ground black pepper
- sea salt
Pat dry tomahawk with paper towel and marinate with sea salt, fresh ground black pepper and olive oil.
Heat oven to 400°F. Prepare a roasting tray of mirepoix (chopped onion, celery, and carrots), a bed of aromatic root vegetables of medium sized cut carrots, onions, celery and leeks along with pods of garlic, thyme, whole black pepper corn, bay leaves and a sprinkle of sea salt.
On a hot bar-b-que grill, sear tomahawk on each side for 90 seconds each to give a crisscross grill mark.
Place tomahawk on mirepoix. Pour half a bottle of red cooking wine and beef stock.
Cook tomahawk in oven until medium (22 minutes at 400°F). Probe meat thermometer to the core of the meat, wait 20 seconds and when the needle reaches 136°F it is ready to be removed from the oven.
Place meat on another tray to prevent overcooking. Using demi-glace to the vegetables and liquids left in roasting tray, prepare jus to be served with the braised tomahawk. One tomahawk feeds 5 to 6.