Cold Boiled Beef With Horseradish Sauce Early 1800s
Food
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March 19, 1978
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Information technology has long been our contention that, in the ultimate sense, good nutrient knows no calendar. On the other mitt, there are sure dishes that are tailormade for the vagaries of climate and temperature and equinoxes. One of the great wintertime dishes, which is too perfect for a blustery day in March, is a traditional French boiled beef — boeuf bouilli made with seasonal vegetables and rich‐textured beef with bone. One of the best selections of beefiness for this venerable cold weather cosmos is a sizable shin of beefiness. In France, when this cut is used, the dish is sometimes referred to as boeuf bouilli a la jambe de bois. When the meat is cooked, the bone is exposed and it does acquit some resemblance to Long John Argent's artificial limb.
Boeuf bouilli a la jambe de bois (Bolled beefiness)
7 pounds center‐department shin of beef (see note)
2½ pounds cabbage
8 quarts (32 cups) h2o ii bay leaves Common salt
1 teaspoon crushed peppercorns
two sprigs fresh thyme (or i teaspoon dried)
4 sprigs fresh parsley
4 allspice
2 whole cloves
four cloves garlic, peeled and left whole
ii leek lops, greenish office simply, tied in bundle
1 pound white turnips
1 pound potatoes
34 pound carrots, trimmed
20 small white onions, peeled
4 leeks, trimmed, separate and rinsed thoroughly
two hearts of celery, trimmed but with ribs left intact at base
Garnishes:
Cornichons (sour pickles), preferably imported
Coarse table salt such every bit kosher salt Imported French mustard Tomato sauce (see recipe) Horseradish sauce (encounter recipe).
1. Place the beef, including the end bones of beef, if used, in a large kettle. Add cold h2o to cover.
2. Pull off and discard any tough outer leaves of the cabbage. Cut the cabbage into quarters and add information technology to the kettle. Bring to the boil and simmer five minutes. Drain.
3. Run both the beef and cabbage under cold water and bleed over again. Set the cabbage aside. Render the beef to a clean kettle and add the 8 quarts of water, bay leaves, salt, peppercorns, thyme, parsley, allspice, cloves, garlic and leek tops. Bring to the eddy.
4. Boil the meat partly covered about i and 1‐half hours.
5. Meanwhile, every bit the beef cooks, skin the turnips and cut them into quarters or eighths, depending on size. Set aside.
6. Pare the potatoes. Quarter them or cut them into eighths. Drop into common cold water and prepare bated.
vii. Trim and scrape the carrots. Cut them into two‐inch lengths. Tie the pieces in cheesecloth. Set up bated.
viii. Skin the onions and tie them in cheesecloth. Ready aside.
9. Split the leeks down to the base, only practice not cut through. Rinse between the leaves thoroughly. Necktie the leeks together in a bundle. Set aside.
10. Tie each eye of celery with string. Gear up bated.
eleven. After the beef has cooked one and one‐half hours altogether, add the packages of carrots, onions, leeks and celery. Permit simmer 45 minutes.
12. Add the cabbage, potatoes and turnips. Let simmer xx to 30 minutes or until all the vegetables and the beefiness are tender. The total cooking fourth dimension is from about two hours and 45 minutes to iii hours. When the meat and vegetables are removed, continue to cook downwardly the goop to concentrate information technology.
xiii. Untie the various bundles of vegetables. Serve the vegetables with the sliced beef. Garnish with cornichons, coarse salt such equally kosher salt, imported French mustard, tomato plant sauce, horseradish, antic sauce and then on.
14. Serve the broth now or on another occasion with croutons and grated parmesan cheese.
Yield: Twelve or more servings.
Note: If the shin of beefiness is available with the unabridged bone, have the butcher saw off the bone ends. Add the ends to the kettle when cooking the shin. These basic are not essential, however.
Sauce tomate (Fresh lycopersicon esculentum sauce)
i½ pounds fresh, red, ripe tomatoes
iii tablespoons butter
1 cup finely chopped onion
1 clove garlic, finely minced
½ bay foliage
one sprig fresh thyme (or 34 teaspoon
dried)
1 hot, dried red chili pepper, optional
Salt and freshly ground pepper.
1. Driblet the tomatoes briefly into boiling water.Let stand nearly 12 seconds. Drain. Cut away and discard the cores. Peel the tomatoes and chop them. There should be nearly three cups. 3. Swirl in the remaining two tablespoons of butter and serve.
Yield: Near three and onehalf cups.
Sauce =Hort (Horseradish sauce)
¼ to % cup grated horseradish, preferably fresh, although bottled may be used
½ tablespoons butter 2 tablespoons flour
½ loving cup broth from boiled beef ½ cup milk
½ cup heavy cream
Table salt and freshly ground pepper
A few drops Tabasco sauce
½ teaspoon grated nutmeg.
i. Grate the horseradish and set aside.
2. Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add together the beef broth and milk, stirring rapidly with the whisk.
iii. When thickened and smooth, add the cream, stirring constantly. Add the remaining ingredients to taste. Stir in the horseradish simply before serving. If bottled horseradish is used, it may be drained well before adding to eliminate some of the vinegar, although some may observe that flavor desirable.
Yield: About two cups.
Sauce aux capres (Caper sauce)
Follow the recipe for horseradish sauce, simply substitute 2 or three tablespoons of drained capers for the horseradish.
Source: https://www.nytimes.com/1978/03/19/archives/made-for-march-boeuf-bouilli-a-la-jambe-de-bois-boiled-beef-sauce.html
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