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La Belle Cuisine - More Beef Recipes

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"To cook is to create. And to create well...
is an act of integrity, and faith."

Gigi's Boiled Beef Dinner

 
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Beets, Celery, and Carrots at the Tilth Festival in Seattle
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Abell, Sam
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Gigi’s Boiled Beef Dinner

A 3-pound boneless beef chuck roast,
rolled and tied
Salt and freshly ground black pepper to taste
1 stalk celery, sliced
1 carrot, sliced
1 onion, halved
2 small beef bones
4 garlic cloves
1 bay leaf
1/2 teaspoon black peppercorns
1/4 teaspoon dried thyme
3/4 pound carrots, cut into 2-x-1/2-inch sticks
3/4 pound celery, cut into 2-x-1/2-inch sticks
6 medium potatoes
1/3 cup tiny pasta
Chopped fresh parsley leaves
Horseradish Cream (recipe follows)

Season the beef well with salt and pepper to taste. In a kettle combine the beef , carrot, celery, onion, beef bones, garlic cloves, bay leaf, peppercorns and thyme. Add enough water to cover the meat and bring to a boil over
high heat. Cook, covered partially, at a bare simmer, skimming the fat and
adding more water as necessary to keep beef covered, for 2 hours 30 min-
utes, or until the beef is fork tender. Remove the kettle from heat and let
the beef cool in the stock 30 minutes.
Transfer the beef to a cutting board and discard the strings. Let beef stand
15 minutes. Cut it into 1/4-inch slices and arrange the slices on a heatproof
platter. Moisten beef with 1/4 cup stock and keep it warm, covered tightly
with foil, in a preheated 150-degree F oven.
Skim fat from the remaining stock and adjust seasoning for salt and pepper
as necessary. Strain the stock through a fine sieve lined with a triple thick-ness of cheesecloth into a large saucepan. Reduce the stock, if necessary,
to about 6 1/2 cups. Add the carrot and celery sticks and the potatoes.
Cook until the vegetables are done (30 to 40 minutes). Transfer the
vegetables to the platter with the beef and keep warm.
Add the pasta to the beef stock and cook it until it is just tender. Adjust seasoning and add minced fresh parsley. Serve the soup first, then the
meat and vegetables. Serve with Horseradish Cream. Serves 6.

Horseradish Cream

1 cup heavy cream, well chilled
3 tablespoons bottled horseradish
2 tablespoon Dijon-style mustard
Salt to taste

In a chilled bowl beat the heavy cream until it holds stiff peaks. Fold in
the horseradish, mustard and salt to taste. Makes about 2 cups.

Featured Archive Recipes:
Boiled Beef with Chive-Horseradish Sauce
(Salzburger Gekochter Tafelspitz)
Braised Beef Rolls
Comforting Shredded Beef and
Softly Simmered Onions
Gail Zweigenthal's Mother's Brisket
New England Boiled Dinner
 

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