Print Recipe DUO DE BOEUF; BONE MARROW–CRUSTED TARDIVO, SWEET POTATO DAUPHINE
OF COURSE I WAS familiar with the short ribs of France, boiled in the iconic pot-au-feu and served with mustard for a typical Sunday lunch, but braised in sauce? Never. At Le Cirque, I started braising them in red wine and created a signature entrée in the form of a luscious melt-in-your-mouth texture, earthy and robust at the same time. This dish exemplifies the duality of my background: the countryside of my childhood contrasted with the refined, seasoned tenderloin of my now urban life. At Daniel, this duo of beef, which changes slightly each season, became an instant classic, a reference for other chefs, and our preferred beef preparation.