Beef Braised In Barolo Recipes

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BRASATO AL BAROLO - BRAISED CHUCK ROAST IN RED WINE



Brasato al Barolo - Braised Chuck Roast in Red Wine image

Chuck roast is marinated overnight then braised in hearty red wine for hours to render a flavorful and succulent meat. This is a traditional dish from Northern Italy typically served on Sundays. Serve with creamy polenta or mashed potatoes. Don't forget to buy two bottles of the wine so you can enjoy one with the meal!

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     European     Italian

Time 15h16m

Yield 5

Number Of Ingredients 13

1 (2 pound) beef chuck roast
1 onion, cut into 8 pieces, layers separated
2 large carrots, cut into 1-inch pieces
2 ribs celery, cut into 1-inch pieces
10 whole black peppercorns
5 whole cloves
1 clove garlic, crushed
1 cinnamon stick
1 sprig rosemary
2 bay leaves
1 (750 milliliter) bottle Barolo (dry Italian) red wine
3 tablespoons olive oil, or more to taste
1 teaspoon salt

Steps:

  • Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves together in a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover stockpot and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered; return to refrigerator to finish marinating, about 6 hours more.
  • Transfer chuck roast from marinade to a plate to rest; pat dry thoroughly with paper towels. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both vegetable mixture and wine.
  • Heat olive oil in the stockpot over medium-high heat. Brown chuck roast on all sides, 4 to 6 minutes per side. Reduce heat to medium. Add strained vegetable mixture to stockpot; cook with the chuck roast until fragrant, adding more oil as necessary to prevent burning, about 8 minutes.
  • Pour reserved wine back into stockpot; add salt. Reduce heat to medium-low, cover, and simmer without removing cover for 2 hours. Remove cover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from cooking liquid to serving platter; tent with foil to keep warm.
  • Return cooking liquid to a boil over medium-high heat; simmer until reduced to sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; puree mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.

Nutrition Facts : Calories 517.2 calories, Carbohydrate 14.1 g, Cholesterol 82.6 mg, Fat 28.8 g, Fiber 3 g, Protein 22.5 g, SaturatedFat 9.3 g, Sodium 568 mg, Sugar 4.7 g

LIDIA'S INSANELY DELICIOUS ITALIAN BEEF ROASTED IN BAROLO WINE



Lidia's Insanely Delicious Italian Beef Roasted in Barolo Wine image

The recipe is from Lidia's Mastering the Art of Italian Cuisine by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, Alfred A. Knopf, 2015

Provided by Jonathan McNicol

Categories     Main course     Main Dish

Yield 6 or more

Number Of Ingredients 15

5 pound boneless beef-roast ((flat-iron, chuck, or bottom round), trimmed of fat)
2 teaspoons kosher salt (plus more to taste)
1/3 cup extra virgin olive oil
2 medium onions (1 pound total, quartered)
3 carrots (large, peeled and cut into 2-inch chunks)
4 stalks celery (cut into 2-inch chunks)
6 cloves garlic (plump, crushed and peeled)
2 sprigs rosemary (fresh)
6 sage leaves (large, fresh)
1/4 teaspoon nutmeg (freshly grated)
1 teaspoon black peppercorns
1 cup porcini mushrooms (dried, loosely packed, rinsed)
2 bottles Barolo wine (750 milliliters each)
2 cups beef stock (or as needed (see note below))
black pepper (freshly ground)

Steps:

  • Preheat the oven to 250° F. Season the roast with half the salt. Heat the olive oil in a large Dutch oven set over medium-high heat. Brown the roast on all sides, about 8 minutes in all, then remove it to a platter.
  • Add the onions, carrots, celery, and garlic, and cook until the onions begin to wilt, about 6 minutes. Add the rosemary, sage leaves, grated nutmeg, peppercorns, dried porcini, and remaining teaspoon salt, and toss all together. Cook for 3 or 4 minutes, just until the vegetables soften, stirring frequently and scraping up the browned meat bits on the pan bottom; then lower the heat.
  • Push the vegetables to the side, and return the seared roast to the cleared side of the pan. Pour in the bottles of wine and any meat juices that collected on the platter. The roast should be at least half submerged, so add beef stock as needed.
  • Cover the pot, and heat until the wine is steaming but not boiling. Uncover the pan, and place it in the oven. After 30 minutes, rotate the roast so the exposed meat is submerged in the braising liquid. Braise this way, turning the meat in the pan every 30 minutes, for about 3 hours, until the meat is fork-tender. The liquid should not boil; if it does, pour in some cold water to stop the bubbling, and lower the oven temperature.
  • After about 2½ hours or so, check the beef. If it is easily pierced with a fork, take the pan from the oven. Remove the meat to a platter, with the carrots and celery. Skim any fat from the braising juices, heat them to a boil, and reduce until the sauce coats the back of a spoon. Pour it through a sieve set over a clean container. Press the juices well from the strained herbs and remaining vegetable pieces. Pour in any juices from the meat platter, and season the sauce to taste with salt and freshly ground black pepper. (If you are not going to serve it right away, put the meat and reserved vegetables in the sauce to rest and cool, for a couple of hours or overnight.)
  • To serve: Slice the meat crosswise (easiest when it is cool). Pour a shallow layer of sauce into a wide skillet, and lay the slices in, overlapping. Heat the sauce to bubbling, spooning it over the beef, so the slices are lightly coated. Lift them with a broad spatula, and slide them onto a warm platter, fanned out. Heat the carrots and celery in the sauce, too, and arrange them on the platter. Serve, passing more heated sauce at the table.

BEEF BRAISED IN BAROLO



Beef Braised in Barolo image

This beef braised in Barolo is braised chuck roasted in an aromatic mix of Barolo wine, garlic, tomato paste, thyme, and rosemary. Perfect for entertaining.

Provided by Editors of Cook's Illustrated

Categories     Mains

Time 5h10m

Number Of Ingredients 16

One (3 1/2- to 4-pound) boneless beef chuck eye roast (pulled apart into 2 pieces, trimmed, and tied with kitchen string)
Salt and freshly ground black pepper
1 tablespoon vegetable oil
4 ounces pancetta*
2 medium onions (chopped )
2 medium carrots (peeled and chopped )
2 celery stalks (chopped)
2 medium garlic cloves (minced (about 1 tablespoon))
2 teaspoons minced fresh thyme leaves (plus more for garnish, if desired)
1 teaspoon minced fresh rosemary
1 tablespoon unbleached all-purpose flour
1 tablespoon store-bought or homemade tomato paste
1/2 teaspoon granulated sugar
One bottle Barolo wine*
One can diced tomatoes (drained)
Cooked polenta ((optional))

Steps:

  • Preheat the oven to 300°F (150°C) and adjust an oven rack to the lower third position.
  • Pat the beef dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until hot but not smoking. Brown the beef on all sides, 7 to 10 minutes, reducing the heat if the beef begins to scorch. Transfer the beef to a large plate.
  • Pour off almost all the fat in the pot, add the pancetta, and cook over medium heat, stirring often, until browned and crisp, about 8 minutes. Add the onions, carrots, celery, and 1/4 teaspoon salt and cook, stirring often, until softened, 8 to 10 minutes.
  • Stir in the garlic, 1 teaspoon of the thyme, and the rosemary and cook until fragrant, about 30 seconds. Stir in the flour, tomato paste, and sugar and cook, stirring constantly, for 1 minute. Slowly whisk in the wine, scraping up any browned bits, until smooth. Stir in the tomatoes and bring to a simmer.
  • Add the beef, along with any juices that accumulated on the plate, to the pot and bring to a simmer. Cover, place the pot in the oven, and cook until the meat is very tender and a fork inserted into it meets very little resistance, 3 to 3 1/2 hours, turning the beef every hour.
  • Transfer the beef to a cutting board and tent loosely with foil.
  • Meanwhile, strain the braising liquid into a fat separator or bowl, discarding the solids. Defat the braising liquid by pouring off the fat, skimming the fat with a ladle, or refrigerating the whole shebang overnight so that the solidified fat can be lifted from the surface.
  • Add the remaining 1 teaspoon thyme to the defatted braising liquid, bring to a simmer over medium-high heat, and cook until thickened, saucy, and reduced to about 1 1/2 cups, 15 to 20 minutes. Season the sauce with salt and pepper to taste.
  • Remove the kitchen string, slice the beef against the grain into 1/4-inch-thick slices, and transfer to a serving platter with polenta, if desired. Spoon the sauce over the beef, garnish with thyme, if desired, and serve.

Nutrition Facts : ServingSize 1 serving, Calories 794 kcal, Carbohydrate 14 g, Protein 62 g, Fat 45 g, SaturatedFat 18 g, TransFat 2 g, Cholesterol 221 mg, Sodium 426 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 26 g

BEEF BRAISED IN BAROLO WINE (BRASATO)



Beef Braised in Barolo Wine (Brasato) image

Brasato al Barolo is one of the classic, elegant Piemontese dishes, and really does require a hearty red wine, ideally Barolo (though you could use other hearty red wines, e.g. Chianti, Brunello, or Taurasi), to come out right. Save it for a special occasion, and you'll be quite pleased with the results.

Provided by Phil Franco

Categories     Roast Beef

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs rump roast
64 ounces red wine, barolo
1 large onion
1 large carrot
1 stalk celery
1 bay leaf
peppercorn
butcher's kitchen twine
4 tablespoons butter 1/4 cup cognac (optional)
salt

Steps:

  • Begin the day before you plan to cook the meat. Slice the onion, celery, and carrot, and put them in a bowl with the meat, bay leaf, and peppercorns. Pour the wine over the mixture and marinate it until the next day, turning the meat occasionally.
  • Remove the meat, reserving the marinade, and pat the meat dry.
  • Strain the marinade, bring it to a boil, and cook it until it's reduced by half. In the meantime, tie the meat with string so it keeps its shape and brown it in a pot with the butter.
  • Once it's well browned on all sides, season the meat with salt, pour the reduced marinade over it, add the vegetables that it marinated with, cover everything, and simmer over a low flame until the meat is done, about two hours.
  • When the meat is done remove it to a platter and remove the string. Remove and discard the bay leaf. Remove the vegetables with a slotted spoon and either put them through a food mill or blend them.
  • Degrease the sauce, stir the blended vegetables back into it, pour it over the meat, and serve. The meat should be so tender it could be carved with a spoon.
  • Serve it with mashed potatoes or a steaming polenta, and the other vegetables you prefer. And, of course, a bottle of Barolo.

Nutrition Facts : Calories 737.3, Fat 27.6, SaturatedFat 10.9, Cholesterol 138.3, Sodium 147.4, Carbohydrate 12.2, Fiber 0.8, Sugar 3.7, Protein 47.6

BEEF BRAISED IN BAROLO



Beef Braised in Barolo image

Make and share this Beef Braised in Barolo recipe from Food.com.

Provided by Brookelynne26

Categories     One Dish Meal

Time 4h

Yield 6 serving(s)

Number Of Ingredients 14

1 boneless chuck-eye roast (about 3 1/2 pounds)
4 ounces pancetta, cut into 1/4-inch cubes (see note)
2 medium onions, chopped medium (about 2 cups)
2 medium carrots, chopped medium (about 1 cup)
2 ribs celery, chopped medium (1 cup)
1 tablespoon tomato paste
3 medium cloves garlic, minced
1/2 teaspoon sugar
1 tablespoon bleached all purpose flour
1 (750 ml) bottle barolo wine
14 1/2 ounces diced tomatoes, drained
1 sprig fresh thyme, plus 1 teaspoon minced leaves
1 sprig fresh rosemary
10 sprigs fresh parsley leaves

Steps:

  • Prepare beef roast. Pull roast apart at its major seam (delineated by lines of fat) into two halves. Use knife as necessary. With knife, remove large knobs of fat from each piece, leaving thin layer of fat on meat. Tie three pieces of kitchen twine around each piece of meat to keep it from falling apart.
  • Adjust oven rack to middle position; heat oven to 300 degrees. Thoroughly pat beef dry with paper towels; sprinkle generously with salt and pepper. Place pancetta in 8-quart heavy-bottomed Dutch oven; cook over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towel-lined plate and reserve. Pour off all but 2 tablespoons fat; set Dutch oven over medium-high heat and heat fat until beginning to smoke. Add beef to pot and cook until well browned on all sides, about 8 minutes total. Transfer beef to large plate; set aside.
  • Reduce heat to medium; add onions, carrots, celery, and tomato paste to pot and cook, stirring occasionally, until vegetables begin to soften and brown, about 6 minutes. Add garlic, sugar, flour, and reserved pancetta; cook, stirring constantly, until combined and fragrant, about 30 seconds. Add wine and tomatoes, scraping bottom of pan with wooden spoon to loosen browned bits; add thyme sprig, rosemary, and parsley. Return roast and any accumulated juices to pot; increase heat to high and bring liquid to boil, then place large sheet of foil over pot and cover tightly with lid. Set pot in oven and cook, using tongs to turn beef every 45 minutes, until dinner fork easily slips in and out of meat, about 3 hours.
  • Transfer beef to cutting board; tent with foil to keep warm. Allow braising liquid to settle about 5 minutes, then, using wide shallow spoon, skim fat off surface. Add minced thyme, bring liquid to boil over high heat, and cook, whisking vigorously to help vegetables break down, until mixture is thickened and reduced to about 3 1/2 cups, about 18 minutes. Strain liquid through large fine-mesh strainer, pressing on solids with spatula to extract as much liquid as possible; you should have 1 1/2 cups strained sauce (if necessary, return strained sauce to Dutch oven and reduce to 1 1/2 cups). Discard solids in strainer. Season sauce to taste with salt and pepper.
  • Remove kitchen twine from meat and discard. Using chef's or carving knife, cut meat against grain into 1/2-inch-thick slices. Divide meat between warmed bowls or plates; pour about 1/4 cup sauce over and serve immediately.

Nutrition Facts : Calories 158.6, Fat 0.2, Sodium 202.1, Carbohydrate 16.1, Fiber 2.4, Sugar 7, Protein 1.6

BRAISED BEEF ROAST RECIPE



Braised Beef Roast Recipe image

This delicious braised beef roast served over a creamy polenta is a wonderful supper for any night of the week. It also makes an elegant dish for a dinner party.

Provided by Kelly Stilwell

Categories     Recipes

Time 2h50m

Number Of Ingredients 11

2 1/2 pound Beef chuck roast
1 onion (chopped)
6 carrots (washed, peeled, sliced.)
1 stalk celery (chopped)
2 garlic cloves (minced)
1 sprig rosemary leaves
1 sprig thyme leaves
1 T tomato puree
1 C dry Polenta
2 T butter
Vegetable stock

Steps:

  • At least a few hours before cooking (preferably overnight) salt the beef with about a teaspoon per pound and put it in a large baggie in the fridge.
  • Before searing the meat, sprinkle about a teaspoon of pepper all over the roast.
  • Add about two tablespoons of olive oil to your dutch oven. My 2 3/4 quart Le Creuset was the perfect size for this roast. You really don't want it to be much bigger than the meat you're cooking.
  • Add the roast to the pan and sear it all over. Once it is seared on all sides, remove it and set aside.
  • Add the onion, celery, carrots, and garlic and saute until softened. Add the herbs and tomato puree. Cook for a couple of minutes, stirring up all the pieces that are sticking.
  • Add the beef roast back to the pan. Pour the entire bottle of wine over the roast. ( Optional: Drink a half glass of the wine. You deserve that by now. I did and can promise it won't affect the flavor. Enjoy!)
  • Bring to a boil and then set to simmer.
  • Cover the pan and let it cook on low for 2 1/2 hours, stirring occasionally. If the wine doesn't cover the roast, you may want to turn it over every now and then so no part dries out. I ladled the broth over it every so often as it was almost covered.
  • Remove the roast after the 2 1/2 hours and set aside. Remove the bay leaf.
  • Using a hand blender, blend all the vegetables until the sauce is thick and glossy. Be careful as this mixture will be hot, so use the lower setting on the hand blender.
  • Let the sauce continue to simmer. I like a thicker sauce, so I added about two teaspoons of cornstarch to thicken it.
  • Prepare the polenta with vegetable stock. The polenta only takes about 15 minutes to cook. Add butter as soon as it's soft and mix well.
  • Serve the braised beef roast over the polenta.

Nutrition Facts : ServingSize 1, Calories 542 kcal, Carbohydrate 10 g, Protein 48 g, Fat 35 g, SaturatedFat 16 g, TransFat 2 g, Cholesterol 172 mg, Sodium 442 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 17 g

BEEF BRAISED IN BAROLO



Beef Braised in Barolo image

Provided by Lidia Bastianich

Categories     Wine     Beef     Onion     Vegetable     Braise     Dinner     Meat     Fall     Winter     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8 or more

Number Of Ingredients 18

6 1/2 to 7-pound boneless beef roast, chuck or bottom round, trimmed of fat
2 teaspoons coarse sea salt or kosher salt, or to taste
1/2 cup extra-virgin olive oil
3 medium onions (1 1/4 pounds total), peeled and quartered
5 big carrots (about 2/3 pound), peeled and cut in 2-inch wedges
6 big celery stalks (2/3 pound total), cut in 2-inch chunks
8 plump garlic cloves, peeled
3 branches fresh rosemary with lots of needles
8 large fresh sage leaves
1/2 teaspoon freshly grated nutmeg
1 1/4 teaspoons whole black peppercorns
1 1/4 ounces dried porcini slices (about 1 1/4 cups, loosely packed)
Three 750-milliliter bottles Barolo, or as needed
3 cups beef stock, or as needed
Freshly ground black pepper to taste
Recommended Equipment
A heavy 6-quart saucepan or enameled cast-iron French oven, round or oval, with a cover; select a pot in which the roast will fit with no more than 2 inches of space around it-the less space in the pot, the less wine you'll need
A meat thermometer

Steps:

  • Heat the oven, with a rack in the center, to 250°F.
  • Season all surfaces of the roast with 1 teaspoon salt. Pour the olive oil into the big pan, and set over medium-high heat. Lay the roast in, and brown it on each side for a minute or two, without moving, until caramelized all over. Remove to a platter.
  • Still over medium-high heat, drop in the cut vegetables and garlic cloves, toss to coat with oil, and spread out in the pan. Drop in the rosemary, sage leaves, grated nutmeg, peppercorns, dried porcini, and remaining teaspoon salt, and toss all together. Cook for 3 or 4 minutes, stirring frequently and scraping up the browned meat bits on the pan bottom, just until the vegetables soften, then lower the heat.
  • Push the vegetables to the sides, and return the roast to the pan, laying flat on the bottom. Pour in the three bottles of wine and any meat juices that collected on the platter. The roast should be at least half submerged-add beef stock as needed.
  • Cover the pot, and heat until the wine is steaming but not boiling. Uncover the pan, and place it in the oven. After 30 minutes, rotate the roast so the exposed meat is submerged in the braising liquid. Braise this way, turning the meat in the pan every 30 minutes, for about 3 hours, until fork-tender. The liquid should not boil&151;if it does, pour in some cold water to stop the bubbling, and lower the oven temperature.
  • After 4 1/2 hours or so, check the beef with a meat thermometer. When its internal temperature reaches 180°F-it should be easily pierced with a fork-take the pan from the oven. Remove the meat to a platter, with intact carrot and celery pieces to serve as a garnish.
  • Skim any fat from the braising juices, heat to a boil, and reduce to a saucy consistency that coats the back of a spoon. Pour through a sieve set over a clean container. Press in the juices from the strained herbs and vegetable pieces. Pour in any juices from the meat platter, and season the sauce to taste with salt and freshly ground black pepper. (If you are not going to serve right away, put the meat and reserved vegetables in the sauce to rest and cool, for a couple of hours or overnight.)
  • To serve, slice the meat crosswise (easier when it is cool). Pour a shallow layer of sauce in a wide skillet, and lay the slices in, overlapping. Heat the sauce to bubbling, spooning it over the beef, so the slices are lightly coated. Lift them with a broad spatula, and slide onto a warm platter, fanned out. Heat the carrots and celery in the sauce too, if you've saved them, and arrange on the platter. Serve, passing more heated sauce at the table.

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From lidiasitaly.com


BAROLO BRAISED BEEF RECIPES
2016-10-01 · DharMag October 2016 Beef braised in Barolo: the real, Italian recipe to make the perfect stew. The first recipe of our Top Italian recipes Dharmag is a classic Italian dish from Piedmont: the beef braised in Barolo, a super traditional, easy to do recipe, where a simple piece of meat becomes pure poetry. But be careful if it is ...
From tfrecipes.com


ENGLISH ROAST-BEEF: THE RECIPE TO MAKE IT PERFECT - FOOD NEWS
DharMag October 2016 Beef braised in Barolo: the real, Italian recipe to make the perfect stew. The first recipe of our Top Italian recipes Dharmag is a classic Italian dish from Piedmont: the beef braised in Barolo, a super traditional, easy to do recipe, where a simple piece of meat becomes pure poetry. You need 1/2 lb of deli roast beef or pastrami, thinly sliced and cut into 1/2-inch ...
From foodnewsnews.com


BEEF BRAISED IN BAROLO | RECIPES WIKI | FANDOM
4 servings 1 kg (2 lb] beef 20 g (¾ oz) butter 10 g (½ oz) lardo (cured back fat of pork) 0.4 l (14 fl oz) Barolo (dry full-bodied red wine with lush bouquet made from Nebbiolo grapes) 0.2 l (7 fl oz) rum 1 onion 1 clove garlic 1 carrot 1 stick celery 1 sprig rosemary 1 bay leaf 1 small piece cinnamon salt freshly ground pepper Heat the butter and lard in a copper pan. Add the meat and brown ...
From recipes.fandom.com


BEEF BRAISED IN BAROLO: THE REAL, ITALIAN RECIPE TO MAKE ...
2016-10-01 DharMag October 2016 Beef braised in Barolo: the real, Italian recipe to make the perfect stew. The first recipe of our Top Italian recipes Dharmag is a classic Italian dish from Piedmont: the beef braised in Barolo, a super traditional, easy to do recipe, where a simple piece of meat becomes pure poetry. But be careful if it is true that it is a simple dish, to prepare the perfect beef ...
From winedharma.com


SHORT RIBS BRAISED IN BAROLO - LIDIA
Usually in Italy, braised meat is taken from a leg of veal or beef. Since short ribs are not often used there, this recipe involves an American cut of meat with an Italian sauce. The ribs are moist and familiar to U.S. diners, and I often serve them with mashed potatoes or polenta. In Piedmont, we use Barolo wine, but this dish can be made with any hearty red wine of your choice; just remember ...
From lidiasitaly.com


BAROLO BRAISED RECIPES | RECIPEBRIDGE RECIPE SEARCH
Barolo Braised Recipes containing ingredients bacon, bay leaf, bay leaves, beef chuck, beef roast, beef stock, black peppercorns, butter, carrots, celery, chick
From recipebridge.com


BEEF BRAISED IN BAROLO: BRASATO AL BAROLO | EMERILS.COM
New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants. Go. Recipe. Beef Braised In Barolo: Brasato Al Barolo. Yield: 4 to 6 servings; Ingredients. 1/4 cup olive oil; 1 (3-pound) boneless beef chuck roast, patted dry; 2 teaspoons kosher salt ; 1 teaspoon freshly ground black pepper; 1/4 cup chopped pancetta or bacon; 2 cups chopped yellow onions ...
From emerils.com


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