Boiled Beef With Pickled Vegetables And Pumpkin Seed Oil Recipes

BOILED BEEF WITH PICKLED VEGETABLES AND PUMPKIN SEED OIL

Steps:

• To prepare the Boiled Beef: In a stockpot, melt the butter over medium heat. Add the onions, celery, carrots, parsnips, and leeks and saute them just until glossy, 3 to 5 minutes. Add the bay leaves, peppercorns, allspice, and beef stock. Bring to a boil, skimming away the froth that rises to the surface. Add the beef and reduce the heat to a simmer. Season with salt and pepper. Cook the beef until tender, 2 to 3 hours.
• Remove the beef from the stockpot and let it rest for 15 minutes. Cut the meat crosswise, against the grain, into 1/2-inch-thick slices. Spread a thin layer of mustard on one side of each slice of beef. On a plate, stir together the breadcrumbs and minced parsley. Dip the mustard side of the beef slices into the mixture and press to thickly coat with crumbs.
• In 2 separate saucepans, gently reheat the Pickled Vegetables and Pickled Pumpkin. In each of 2 separate medium saute pans, heat 2 tablespoons of oil over medium heat. Carefully place the beef slices in the pan, crumb side down, and saute until golden in color, 30 seconds to 1 minute. With a spatula, carefully turn the slices over and cook just until reheated, 30 seconds to 1 minute more.
• To serve, place a generous spoonful of the heated pickled vegetables and pumpkin on each heated serving plate. Arrange 2 to 3 slices of beef on top, crumb-sides up. Drizzle pumpkin seed oil around the beef slices and sprinkle with toasted pumpkin seeds. Garnish with alfalfa sprouts or micro greens. Serve immediately.
• To make the Pickled Vegetables: In a large saute pan, heat the olive oil over medium heat. Add the onions and shallots and sweat them for 1 to 2 minutes. Add the red and yellow bell peppers and zucchini and cook until the onions are translucent, 3 to 4 minutes more. Add the vinegar and stir and scrape to deglaze the pan deposits. Add the bay leaves, rosemary, honey, and water. Bring to a boil, stirring frequently. Season, to taste, with salt and pepper. Spoon the mixture into a sterilized jar, cover, and refrigerate for at least 3 days.
• To make the Pickled Pumpkin: In a large saute pan, heat the olive oil over medium heat. Add the shallots and sweat them for 1 minute. Add the pumpkin and cook for 2 minutes more. Add with vinegar and stir and scrape to deglaze the pan deposits. Add the bay leaves, rosemary, honey, and water. Bring to a boil, stirring frequently, and simmer just until the squash cubes are al dente, about 15 minutes. Season, to taste, with salt and pepper. Spoon the mixture into a sterilized jar, cover, and refrigerate for at least 3 days.

PICKLED PUMPKIN

Steps:

• Thoroughly wash a 2-quart preserving jar with a fresh rubber gasket seal, and boil the jar for 10 minutes (without the gasket) to sterilize it. Place the cubed pumpkin in the jar and fit the gasket in place.
• In a large saucepan, combine the vinegar, water, ginger, salt, cloves, and peppercorns. Over low heat, stir the mixture with a wooden spoon until the sugar has dissolved, then increase the heat and bring the mixture to a boil.
• Reduce the heat and simmer for 5 minutes, then pour the hot liquid over the pumpkin in the jar. Immediately seal the jar and let it cool to room temperature, then refrigerate for 1 week before using. Once unsealed, the pickled pumpkin will keep for 2 to 3 weeks in the refrigerator.

BOILED BEEF WITH DILL PICKLE GRAVY

Steps:

• Boil the sliced beef about 2 hours, or until tender.
• Melt the butter and mix with the flour.
• Fry to make light golden roux, add to beef broth along with pickles, vinegar, and dill (optional).
• Cook for about 5 minutes, or until the gravy thickens.
• Stir constantly to prevent lumping.
• Season with salt and pepper to taste.
• Pour the hot gravy over the sliced beef.
• Serve with bread dumplings.
• Use the remaining broth to make delicious beef soup.

BOILED BEEF & CARROTS WITH PARSLEY DUMPLINGS

Steps:

• Cut the beef into three or four chunky pieces, put in a large pan and just cover with cold water. Bring it quickly to the boil, then reduce to a simmer and, using a ladle, skim off any scum on the top. As you are doing this, you will also be removing some of the water. Pour in the stock, return it to the boil, then turn to a simmer.
• Meanwhile, roughly chop the vegetables and add them to the pan with the sprigs of thyme and bay leaves. Season lightly.
• Take a large square of muslin (or use a clean J-cloth), lay the spices in the middle and then tie up with kitchen string, like a money bag. Drop the bag into the pan and tie the bag to the handle. Simmer the beef (don't let it boil) for about 2 hrs, until the meat feels tender when pierced with a sharp knife. If the stock reduces down too much, top it up with more water so the meat remains submerged.
• While the beef is cooking, peel celeriac and cut into small sticks about 1cm thick. Halve turnips. Trim tops off the other vegetables, but don't peel - there's no need. Bring a pan of lightly salted water to the boil and blanch vegetables for about 3 mins. Have ready a large bowl of ice-cold water and when the vegetables are just tender, drain them and tip immediately into the water. Leave for 2-3 mins, drain again and set aside. Also, while the beef is cooking, mix together the flour, suet, salt, a grinding of pepper and the parsley for the dumplings.
• When the beef is cooked, remove the pan from the heat, then strain off and reserve the stock for cooking the dumplings and reheating the baby vegetables (you won't use it all). Discard the vegetables and tip the beef into a baking dish. Cover loosely with foil to keep warm.
• Mix just enough cold water (about 200ml) into the flour and suet mix to make a soft dough. If the dough is too wet, it will be difficult to shape. Roll gently into 10-12 balls. Bring a shallow pan of water to the boil and add a couple of ladles of the stock plus the olive oil, the star anise, peppercorns and thyme sprigs. Using a slotted spoon, lower in the dumplings. Cover and simmer for about 12-15 mins, until risen and fluffy. Remove the dumplings with a slotted spoon.
• Spoon about three ladles of stock into another pan, bring to a simmer and reheat the veg briefly. Remove with a slotted spoon. Strain the stock from the veg for serving.
• Cut each beef chunk into slices and season lightly. Arrange in warmed serving dishes with the baby vegetables, celeriac and dumplings. Pour some stock over and serve.