French baguette with roast beef and dipping sauce:
In a medium saucepan caramelise the following chopped vegetables:
One onion.
One carrot.
One stick celery.
½ cup beef fat.
Then add 2 cups water.
1 or 2 rosemary sprigs.
1 or 2 bay leaves.
And simmer for at least 10 minutes.
Then add the following and heat through:
2 cups reasonably concentrated beef stock.
100 ml port.
½ cup rendered beef fat.
Stain out solids.
Reheat and thicken slightly with lecithin.
Serve with shaved roast beef baguettes.
Dip in jus.
original and traditional recipe from my database.
photo from google images.
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photo from www.duckduckgo.com
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