https://www.copymethat.com/r/6moW0t7tk/chef-angie-mars-cote-de-boeuf-brings-the/
49815902
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6moW0t7tk
2024-06-02 08:16:38
Chef Angie Mar's Côte De Boeuf Brings the Right Kind of Drama to the Holidays
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Ingredients
- subheading: For the rendered bone marrow:
- 6 beef marrow bones, cut into 3 ½-inch pieces
- subheading: For the garlic confit:
- 8 heads garlic
- 4 cups extra-virgin olive oil
- subheading: For the côte de boeuf:
- 2 tablespoons extra-virgin olive oil
- 2 large head-on tiger prawns
- 4 tablespoons unsalted butter, softened
- Seeds of ¼ vanilla bean
- 6 tablespoons rendered bone marrow
- 1 26- to 28-ounce aged bone-in côte de boeuf or rib eye
- Kosher salt
- 1 pint blackberries
- 8 cloves garlic confit
- ½ bunch fresh thyme
- Freshly ground black pepper
Steps
Directions at winespectator.com
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