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Recipes

Jacqueline Blanchard’s Yakamein

Simmer tendon in water for 30 minutes. Remove from water, cool, and slice into ¼-inch slices. Set aside. Preheat oven to 375 degrees. Season oxtail, beef neck, brisket, and marrow bone with salt and pepper and lightly coat with vegetable oil. Roast on a sheet tray until [...]