INGREDIENTS
5 lbs
flat beans
1 serving
salt and pepper
3 tbsps
vegetable oil
750 mLs
red wine
3
onions
3
carrots
1 stalk
celery
1 tbsp
tomato paste
8 sprigs
fresh thyme
2 sprigs
fresh rosemary
2
bay leaves
4 cups
veal stock
2 tbsps
fresh chives
4 lbs
yukon gold potatoes
1 tbsp
kosher salt
6 tbsps
unsalted butter
2 cups
whole milk
1 serving
salt and pepper
2 tbsps
olive oil
48 ozs
beef marrow bones
1 serving
salt and pepper
1 1/2 cups
cheddar