The allure of this French dish is the flavourful soup. Use a variety of beef cuts and bones with lots of marrow. Don’t be tempted to cook it quickly; it is the slow-cooking method that extracts the flavours from the vegetables and meats. For the best result, refrigerate overnight and skim the fat from the surface before reheating it the next day. Traditionally, the French serve the soup to start, followed by the meat, bones and vegetables, plus lots of bread to spread with the melt-in-your-mouth marrow.
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