BEEF WITH PICKLED VEGETABLES

Ingredients

Pickled Vegetables

2 2 2tablespoons TABLESPOON_USVolumeextra-virgin olive oil
2 2 2medium onions, peeled and cut into 1-inch squares
4 4 4shallots, peeled and sliced
2 2 2red bell peppers, stemmed, seeded, trimmed, and cut into 1-inch squares
2 2 2yellow bell peppers, stemmed, seeded, trimmed, cut into 1-inch squares
3 3 3zucchini, trimmed, halved lengthwise and cut into ½-inch slices
¹/₂ 0.5 0.5cup CUP_USVolumewhite wine vinegar
2 2 2bay leaves
1 1 1sprig rosemary
¹/₄ 0.25 0.25cup CUP_USVolumehoney
¹/₂ 0.5 0.5cup CUP_USVolumewater
salt
Freshly ground black pepper

Pickled Pumpkin

2 2 2tablespoons TABLESPOON_USVolumeextra-virgin olive oil
2 2 2shallots, peeled and sliced
1 1 1small winter squash (kabocha or acorn), peeled, seeded, and cut into ½- inch cubes (about 4 cups)
¹/₂ 0.5 0.5cup CUP_USVolumewhite wine vinegar
2 2 2bay leaves
1 1 1sprig rosemary
¹/₄ 0.25 0.25cup CUP_USVolumehoney
¹/₂ 0.5 0.5cup CUP_USVolumewater
salt
Freshly ground black pepper

Boiled Beef

3 3 3tablespoons TABLESPOON_USVolumeunsalted butter
2 2 2onions, peeled and cut in half
3 3 3ribs celery, trimmed
3 3 3carrots, peeled and trimmed
3 3 3parsnips, peeled and trimmed
2 2 2leeks, ends trimmed, thoroughly washed, and cut into 4-inch pieces
2 2 2bay leaves
1 1 1teaspoon TEASPOON_USVolumewhole black peppercorns
4 4 4whole allspice berries
3 3 3quarts beef stock or beef broth
3 3 3pounds POUNDWeightboneless beef bottom round, rump, or shoulder roast
salt
Freshly ground black pepper
¹/₂ 0.5 0.5cup CUP_USVolumeDijon mustard
1 1 1cup CUP_USVolumefresh white breadcrumbs
¹/₄ 0.25 0.25cup CUP_USVolumeminced parsley leaves
4 4 4tablespoons TABLESPOON_USVolumevegetable oil
Pumpkin seed oil, for garnish
Toasted shelled pumpkin seeds, for garnish
Alfalfa sprouts or micro or baby greens, for garnish

Instructions

To make the Pickled Vegetables: In a large sauté 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 sauté 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 leaf, 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.
To prepare the Boiled Beef: In a stockpot, melt the butter over medium heat. Add the onions, celery, carrots, parsnips, and leeks and sauté 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 ½-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 two separate saucepans, gently reheat the Pickled Vegetables and Pickled Pumpkin.
In each of 2 separate medium sauté pans, heat 2 tablespoons of oil over medium heat. Carefully place the beef slices in the pan, crumb side down, and sauté 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 2-3 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.

ABOUT THIS RECIPE

Simple yet flavorful like a good country-style dish should be, this recipe from chef Heinz Reitbauer of the Steirereck Pogusch restaurant in the Austrian region of Styria is very easy to make despite its long ingredients list and instructions. The vegetables come together quickly and are pickled three days in advance. The beef simmers undisturbed for several hours before serving, leaving you just some last-minute slicing, sautéing, and reheating before you put dinner on the table. Rich pumpkin seed oil, a specialty of Styria, adds a wonderful extra touch of flavor; look for it in specialty food stores.