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Slow cook the beef brisket for 48 hours with a five-spice broth and reduction.
Steam parsnip with butter, then purée.
Honey glaze and roast Dutch carrots.
Blanch broccolini and then grill with a little olive oil.
Finely slice leek to angel hair thickness, air dry and then flash fry for 45 seconds on a low heat.
Fry shallots in butter, red wine reduction, vegetable stock and beef jus to make Bordelaise sauce.