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Cut into large chunks, big enough to stay tender through a long simmer. Bruise with the back of a knife and knot it, then tear so the oils escape.
- Beef chuck
- Lemongrass
- Makrut lime leaves
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Cut into large chunks, big enough to stay tender through a long simmer. Bruise with the back of a knife and knot it, then tear so the oils escape.
← → to move · Esc to exit