Boiled Beef With Pickled Vegetables And Pumpkin Seed Oil
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
55
Spice
40
Sweetness
54
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Unsalted Butter3 ribs
Celery (trimmed)1 tsp
Whole Black Peppercorns1
Salt1 cup
Dijon Mustard4 tbsps
Vegetable Oil2 tbsps
Extra-Virgin Olive Oil1 cup
White Wine Vinegar1 sprig
Rosemary1 cup
Honey1 cup
WaterDirections:
1
To prepare the Boiled Beef: In a stockpot, melt the butter over medium heat
2
Add the onions, celery, carrots, parsnips, and leeks and saute them just until glossy, 3 to 5 minutes
3
Add the bay leaves, peppercorns, allspice, and beef stock
4
Bring to a boil, skimming away the froth that rises to the surface
5
Add the beef and reduce the heat to a simmer
6
Season with salt and pepper
7
Cook the beef until tender, 2 to 3 hours
8
Remove the beef from the stockpot and let it rest for 15 minutes
9
Cut the meat crosswise, against the grain, into 1/2-inch-thick slices
10
Spread a thin layer of mustard on one side of each slice of beef
11
On a plate, stir together the breadcrumbs and minced parsley
12
Dip the mustard side of the beef slices into the mixture and press to thickly coat with crumbs
13
In 2 separate saucepans, gently reheat the Pickled Vegetables and Pickled Pumpkin
14
In each of 2 separate medium saute pans, heat 2 tablespoons of oil over medium heat
15
Carefully place the beef slices in the pan, crumb side down, and saute until golden in color, 30 seconds to 1 minute
16
With a spatula, carefully turn the slices over and cook just until reheated, 30 seconds to 1 minute more
17
To serve, place a generous spoonful of the heated pickled vegetables and pumpkin on each heated serving plate
18
Arrange 2 to 3 slices of beef on top, crumb-sides up
19
Drizzle pumpkin seed oil around the beef slices and sprinkle with toasted pumpkin seeds
20
Garnish with alfalfa sprouts or micro greens
21
Serve immediately
22
To make the Pickled Vegetables: In a large saute pan, heat the olive oil over medium heat
23
Add the onions and shallots and sweat them for 1 to 2 minutes
24
Add the red and yellow bell peppers and zucchini and cook until the onions are translucent, 3 to 4 minutes more
25
Add the vinegar and stir and scrape to deglaze the pan deposits
26
Add the bay leaves, rosemary, honey, and water
27
Bring to a boil, stirring frequently
28
Season, to taste, with salt and pepper
29
Spoon the mixture into a sterilized jar, cover, and refrigerate for at least 3 days
30
To make the Pickled Pumpkin: In a large saute pan, heat the olive oil over medium heat
31
Add the shallots and sweat them for 1 minute
32
Add the pumpkin and cook for 2 minutes more
33
Add with vinegar and stir and scrape to deglaze the pan deposits
34
Add the bay leaves, rosemary, honey, and water
35
Bring to a boil, stirring frequently, and simmer just until the squash cubes are al dente, about 15 minutes
36
Season, to taste, with salt and pepper
37
Spoon the mixture into a sterilized jar, cover, and refrigerate for at least 3 days