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COLORFUL PRESENTATION: Boeuf a la Ficelle (Kirk McKoy / Los Angeles Times) |
Total time: 2 hours, 25 minutes
Servings: 6
Note: You will need kitchen twine and an 8-quart soup pot for this recipe.
1 (2 1/2 -pound) beef rump roast, trimmed of all fat and silverskin
4 leeks
1 large celery root
1/2 pound carrots
1 bunch flat-leaf parsley, washed
1 large onion, cut roughly into eighths
2 fresh bay leaves
4 sprigs of fresh thyme
1 tablespoon black peppercorns
4 small dried chiles
6 quarts water
Crusty country white bread, cut into thin slices
Coarse salt
Mustard, either Dijon or whole grain
Horseradish, freshly grated or prepared
2 tablespoons salt
Servings: 6
Note: You will need kitchen twine and an 8-quart soup pot for this recipe.
1 (2 1/2 -pound) beef rump roast, trimmed of all fat and silverskin
4 leeks
1 large celery root
1/2 pound carrots
1 bunch flat-leaf parsley, washed
1 large onion, cut roughly into eighths
2 fresh bay leaves
4 sprigs of fresh thyme
1 tablespoon black peppercorns
4 small dried chiles
6 quarts water
Crusty country white bread, cut into thin slices
Coarse salt
Mustard, either Dijon or whole grain
Horseradish, freshly grated or prepared
2 tablespoons salt
