The beet is cooked until tender in the pressure cooker (9 minutes) with smoked kombu. Then we glazed paper-thin slices with an oxtail-beet jelly. The opening piece in any orchestration sets the tone.
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The beet is cooked until tender in the pressure cooker (9 minutes) with smoked kombu. Then we glazed paper-thin slices with an oxtail-beet jelly. The opening piece in any orchestration sets the tone.