Boeuf en casserole des mariniers du Rhône (Beef shanks braised in onions from the bargemen of the Rhone)

Page 154

Cuisine: French | Course Type: Main Courses

(1 review)

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Recipe Reviews

Simplicity itself - you put the meat and the onions in a pan and let them stew in their own juices for a long time. Very tasty too.

I put the anchovies in with the meat instead of in the parsley, and that worked very well - they melted into the sauce.

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