In article >,
sf > wrote:

> The recipes I'm finding call for rump, shank and marrow bone.... but I
> was intrigued by what steve said about it including all sorts of
> meats, including sausage.
>
> Does anyone have a recipe (or method) for pot-au-feu with more variety
> than just hunks of beef?

Pot roast?

Consider Barbacoa... (beef cheeks). :-d
I can also get sliced beef knee bones locally and they have LOTS of
marrow.
--
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