Beef Ragout with Scotch Bonnet Peppers

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Credit: Didier Loire
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Instructions

Step 1: Beef

Remove the chain muscle from the tenderloin as well as any membranes and nerves. Cut in strips 1/3 inch (1 cm) wide, and make portions of 6 1/2 - 6 3/4 ounces (180 to 190 g) per person. Lay on a clean sheet pan, cover with plastic wrap, and store in a cool place.

Step 2: Marrow

Sweat the marrow for 24 hours in ice water with a little bit of vinegar.

Saw the bone marrow pieces into 2 inches (5 cm) segments, scrape the bones, and poach in salted water.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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