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Cote de Boeuf with Braised Shallots and Red Wine Sauce
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For great roast potatoes, place some blanched spuds under the meat rack, so they cook in the fat that is rendered from the beef above.
Serves: 6 - 8
Typical values per serving:
Energy |
2778.176kJ 664.0kcal |
---|---|
Fat | 34.4g |
Saturated Fat | 12.3g |
Sugars | 7.0g |
Salt | 0.4g |
This recipe was first published in April 2007.
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