2 cups roughly chopped shallots
1/4 cup red wine vinegar
1 teaspoon black peppercorns
5 sprigs thyme
2 bay leaves
1 small carrot, roughly chopped
One 750-milliliter bottle red wine
2 tablespoons butter, cold
1 teaspoon salt
10 ounces aged brisket, ground (20-percent fat)
1 tablespoon minced onion
1 teaspoon fresh thyme leaves, finely chopped
1 blanched beef rib bone
One 12-square-inch piece caul fat
Salt and freshly ground black pepper
1 cup mayonnaise
1/4 cup capers, chopped
1/4 cup cornichons, chopped
1/4 cup minced shallots
1 lemon, juiced
Freshly ground black pepper
Butter, for spreading
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