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Boeuf a la Ficelle - Boiled Beef, French Style
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Deux Cheminees, Philadelphia


  • 2 2-inch thick slice of beef filet, trimmed of all fat
  • 3 inch piece of fresh veal marrow bone (optional)
  • 4 cups (950 ml) veal or beef broth (or substitute 1 cup (225 ml) chicken broth, 1 cup (225 ml) beef broth, 2 cups (475 ml) water or white wine)
  • 3 small unpeeled red potatoes
  • 3 whole carrots, scrubbed
  • 1 whole leek, white part only, washed free of sand
  • 1 small celeriac (celery root), peeled and trimmed (or substitute central core of a head of celery)
  • 1 wedge of a small, tight cabbage with the core intact
  • 1 tsp (5 ml) course Kosher salt
  • bouquet garni (fresh parsley, black peppercorns, thyme, marjoram, bay leaf, nutmeg wrapped in cheese cloth and tied)
  • salt
  • horseradish
  • Dijon mustard
  • cracked pepper
  • cornichons
  • Place broth and bouquet garni into a large stock pot.
  • Bring to a rolling boil and add the vegetables.
  • Cover and simmer for 8 minutes
  • Add the beef and marrow bones.
  • Cook covered for 15 minutes (10 for medium rare) or until desired doneness.
  • Remove the beef to a warm plate.
  • Season the broth and vegetables to taste.
  • Place the beef and vegetables on a platter, garnished with parsley, with the broth in a tureen.
  • Serve in soup bowls with table garnish of salt, cracked pepper, horseradish, Dijon mustard, and cornichons.
Using a classic cooking method, this produces a low-fat, sumptuous meal. Provided by Chef Fritz Blank.

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