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Roast Beef
Appears in
Published 1965
Beef and Wine
Beef and wine are perfect partners. From the heady delights of bœuf à la bourguignonne, to the simpler but no less delicious entrecôte à la bordelaise, you’ll find that wine can be used to add savour to many, many great dishes. Here, a larded roast is ready to be gently browned in butter and olive oil, before being simmered with red wine and finely chopped shallots in a thick-bottomed, oval casserole.
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