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Clean the beef tongue.
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From the clean Colorado beef of Mel Coleman to the high quality, humanely raised pork of Bill Niman, to the independent produce growers of Colorado's Arkansas Valley, all such attempts to differentiate the better quality local food are attacked with false and misleading marketing.
Beef tartare is happily bereft of the typical mustard, ketchup or capers, and instead is clean and rich with the beef's own flavors, nuanced by sunchoke nuttiness and juniper berries.
Do not clean the bowl after cooking the beef.
Both the Negroni and the fluffy, clean beef are fine, but they don't improve on the original versions.
Clean hands are the best way to mix the beef and seasonings, but you may use a wooden mixing spoon instead, if desired.
Remove the beef brisket from the brine mixture and pat dry with clean paper towels.
Rinse the beef tongue under cool running water and pat dry with clean paper towels.
The brisket is tender but not overly fatty, with a clean, robust beef flavor.
The beef industry protests.
Blame the beef!
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