Boeuf a la Ficelle - Boiled Beef, French Style Recipe

Name: Boeuf a la Ficelle - Boiled Beef, French Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Place broth and bouquet garni into a large stock pot.
2
Bring to a rolling boil and add the vegetables.
3
Cover and simmer for 8 minutes
4
Add the beef and marrow bones.
5
Cook covered for 15 minutes (10 for medium rare) or until desired doneness.
6
Remove the beef to a warm plate.
7
Season the broth and vegetables to taste.
8
Place the beef and vegetables on a platter, garnished with parsley, with the broth in a tureen.
9
Serve in soup bowls with table garnish of salt, cracked pepper, horseradish, Dijon mustard, and cornichons.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Boeuf a la Ficelle - Boiled Beef, French Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boeuf a la Ficelle - Boiled Beef, French Style

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