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Chefs Keller and Mark Peel take on home cooking
Los Angeles Times   11/04/09
Thomas Keller's Catalan beef stew is a spectacular, meaty dish of tender short ribs, fennel, fingerling potatoes and leeks, savory with the addition of oil-cured Spanish olives, fragrant with orange peel, garnished with fennel fronds and finished with gray salt. And it takes three days to make. (OK, I might have finished in two if I hadn't been interrupted in the middle of making a five-hour soffritto of onions and tomatoes.) Day 1: Braise short ribs. Day 2: soffritto. Day 3: Blanch fennel and baby leeks separately; simmer potatoes; strain short rib braising liquid; glaze short ribs; assemble.

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