Braised daube of beef in red wine aspic from Jacques Pépin's The Art of Cooking, Volume II by Jacques Pépin
- bay leaves
- beef chuck
- carrots
- celery
- garlic
- pearl onions
- oranges
- parsley
- butternut squash
- red wine
- potato starch
- dried thyme
- brown stock
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Salad Anita in artichoke cases
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.