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CHAR-ROASTED COULOTTE with Potato and Collard Green Hash
WEST COAST PRIME MEATS22Ingredients
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Ingredients
US|METRIC
5 SERVINGS
- 1 beef (1855 Angus, coulotte, approx. 1 1/2 pounds)
- 2 cups soy marinade (see recipe)
- 2 bunches collard greens (washed and trimmed)
- 1 lb. yukon gold potatoes
- 2 Tbsp. salt
- 4 oz. olive oil
- 1 tsp. freshly ground black pepper
- 2 Spanish onions (peeled and sliced thinly)
- 2 cloves garlic (peeled and minced, to make one tablespoon)
- 1 tsp. crushed red pepper flakes
- mustard seeds (Pickled, see recipe)
- 1 cup sugar
- 2 cups white vinegar
- 1/2 cup water
- 1 tsp. salt
- 6 whole cloves
- 1 cinnamon stick
- 1 Tbsp. white peppercorns
- 1 tsp. celery seed
- 2 bay leaves
- 1 bunch fresh dill
- 2 cups yellow mustard seeds (mixed brown and)
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