Food Network: Boiled Beef with Pickled Vegetables and Pumpkin Seed Oil

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Boiled Beef with Pickled Vegetables and Pumpkin Seed Oil
Recipe adapted from Heinz Reitbauer of Steirereck Pogusch restaurant

Ingredients
3 tablespoons unsalted butter
2 onions, peeled and cut in half
3 ribs celery, trimmed
3 carrots, peeled and trimmed
3 parsnips, peeled and trimmed
2 leeks, ends trimmed, thoroughly washed, and cut into 4-inch pieces
2 bay leaves
1 teaspoon whole black peppercorns
4 whole allspice berries
3 quarts beef stock or good-quality canned beef broth
3 pounds boneless beef bottom round, rump, or shoulder roast
Salt
Freshly ground black pepper
1/2 cup Dijon mustard
1 cup fresh white bread crumbs

1/4 cup minced parsley leaves
Pickled Vegetables, recipe follows
Pickled Pumpkin, recipe follows
4 tablespoons vegetable oil
Pumpkin seed oil, for garnish
Toasted shelled pumpkin seeds, for garnish
Alfalfa sprouts or micro or baby greens, for garnish

Directions
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.

Ingredients
Pickled Vegetables:
2 tablespoons extra-virgin olive oil
2 medium onions, peeled and cut into 1-inch squares
4 shallots, peeled and sliced
2 red bell peppers, stemmed, seeded, trimmed, and cut into 1-inch squares

2 yellow bell peppers, stemmed, seeded, trimmed, cut into 1-inch squares
3 zucchini, trimmed, halved lengthwise and cut into 1/2-inch slices
1/2 cup white wine vinegar
2 bay leaves
1 sprig rosemary
1/4 cup honey
1/2 cup water
Salt
Freshly ground black pepper

Directions
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.

Ingredients
Pickled Pumpkin:
2 tablespoons extra-virgin olive oil
2 shallots, peeled and sliced
1 small winter squash (kabocha or acorn), peeled, seeded, and cut into 1/2-inch cubes (about 4
cups)
1/2 cup white wine vinegar
2 bay leaves
1 sprig rosemary
1/4 cup honey
1/2 cup water
Salt
Freshly ground black pepper

Directions
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.