€
In stock
4 bone marrows
500g of shank meat
500g of Charolais chuck
1kg of pre-cut Charolais short ribs
Enhance your cooking results by allowing your meat to come to room temperature. Take it out of the refrigerator 30 minutes to an hour before you start cooking. Additionally, consider unsealing the vacuum-sealed bag to let your meat breathe. Vacuum-sealed items are designed for long-term storage.
Strain the broth through a fine sieve, then refrigerate it to make degreasing easier. It is recommended to serve it on the same day, as meat broths do not keep well.
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Photos: Grégoire Kalt
