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Paul Bocuse’s Pot-au-feu – as Tweaked by Tfd
THE FOOD DICTATOR33Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- lamb rib (Sawn, bones to line pot)
- 3 1/4 lb. beef (shin of)
- 1 lb. beef shank
- 1 lb. beef chuck
- 1 lb. oxtail
- 1 lb. veal (knuckle of)
- 1 lb. neck of lamb
- 2/3 lb. carrots (peeled and 'turned')
- 2/3 lb. turnips (peeled and 'turned')
- 2/3 lb. onions (cut in ½)
- 2/3 lb. leeks
- 1 head fennel
- 2 celery (heads)
- 1 parsnip
- parsley
- thyme leaves
- 6 marrow bones (TFD guess on number of bones)
- sea salt
- black peppercorns (wrapped in cheescloth)
- 1 free range chicken (medium)
- 1 truffles (black winter)
- 1 head garlic (sliced in ½ lengthwise, TFD change by slicing head)
- 12 cloves (TFD guess on number)
- 1 lb. flank steak (TFD guess on cut and size)
- 3 Heirloom tomatoes
- horseradish
- whole grain mustard
- chervil (minced, (TFD addition))
- sour cream (for serving)
- freshly grated nutmeg (TFD addition)
- toasted baguette (slices, TFD addition)
- coarse sea salt (TFD addition)
- pickles (Cornichon, TFD addition)
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