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La Belle Cuisine - More Beef Recipes

Fine Cuisine with Art Infusion

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

Gigi's Boiled Beef Dinner

"Cookery is not chemistry. It is an art. It requires instinct and taste
rather than exact measurements."
~ Marcel Boulestin

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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 minutes, 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 thickness 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.
 

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