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	<title>beef &#8211; Sous Vide Cooking</title>
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		<title>Beef bourguignon</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Thu, 02 May 2024 07:37:43 +0000</pubDate>
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					<description><![CDATA[Ingredients: 500g of veal shank 1 onion 1 carrot 200g of veal stock 1 clove of garlic 30g of celery 50g of red wine 100g of [&#8230;]]]></description>
		
		
		
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		<title>Beef &#8216;Birria&#8217;</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 08 Jun 2021 09:28:13 +0000</pubDate>
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					<description><![CDATA[Ingredients: 1 kg of stewing beef in large pieces 4 plum tomatoes 150 g of onion 5 cloves of garlic 5 g of peppercorns 3 g [&#8230;]]]></description>
		
		
		
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		<title>How do I regenerate a beef steak?</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 20 Oct 2020 10:30:16 +0000</pubDate>
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					<description><![CDATA[A user asked the following question: Hello Chef! I cooked a 450gr steak at 55ºC for two hours. I&#8217;ve stored it in the fridge until tomorrow [&#8230;]]]></description>
		
		
		
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		<title>Glazed beef ribs</title>
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		<dc:creator><![CDATA[Eider Bereziartua]]></dc:creator>
		<pubDate>Tue, 04 Jul 2017 10:33:20 +0000</pubDate>
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					<description><![CDATA[Ingredients: Beef ribs about 3 kg approximately 50 g brown sugar 50 g maple syrup 50 g BBQ sauce 30 g dijon mustard 50 g bourbon [&#8230;]]]></description>
		
		
		
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