Step 1: Beef
Remove the excess fat from the beef brisket, and slice into 3 ounce (80 g) cuts. Set the bones and cartilage aside.
Heat some grapeseed oil in a roasting pan and roast the beef over very high heat until quite dark brown. When the beef is browned thoroughly, add the unpeeled garlic cloves and sweat, then drain in a large colander.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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