Treacle-cured Chateaubriand with beef fat brioche & Marmite butter from The Hand and Flowers Cookbook (page 273) by Tom Kerridge

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Triple-cooked chips

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires vacuum sealer, Thermomix, & Pacojet. Brine beef brisket for 5 days. Marinate chateaubriand for 24 hours.

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