Beef carpaccio, red wine octopus and sweet and sour onions from Cracking Yolks & Pig Tales: The Lid Off Life in the Kitchen with 110 Stunning Recipes by Glynn Purnell

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  • EYB Comments

    Freeze the beef for 24 hours after searing. Leave the black pepper oil to steep for 24 hours.

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  • Eat Your Books

    Freeze the beef for 24 hours after searing. Leave the black pepper oil to steep for 24 hours.

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