Recipe courtesy of Heinz Reitbauer and Steirereck Pogusch

Boiled Beef with Pickled Vegetables and Pumpkin Seed Oil

  • Level: Intermediate
  • Total: 4 hr 18 min
  • Prep: 40 min
  • Inactive: 3 min
  • Cook: 3 hr 35 min
  • Yield: 8 servings
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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

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Pickled Vegetables:

  1. 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.

Pickled Pumpkin:

  1. 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.
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