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I turned Beef Bourguignon into an instant meal.

I made a miroir, which is an extreme wine reduction. I also made stock cubes myself.
I cooked Beef sous vide for 25 hours. All this, so that on weeknight, I can have beef bourguignon in under an hour.

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Director, Author, Host & Camera : Alex
Editor and Co-Author : Joshua Mark Sadler
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Salut,

Alex