Boiled Beef with Pickled Vegetables and Pumpkin See

Name: Boiled Beef with Pickled Vegetables and Pumpkin Seed Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 2 onions, peeled and cut in half; 3 ribs celery, trimmed; 3 carrots, peeled and trimmed; 3 parsnips, peeled and trimmed; 2 leeks, ends trimmed, thoroughly washed, and cut into 4-inch pieces; 2 bay leaves; 1 teaspoon whole black peppercorns; 4 whole allspice berries; 3 quarts beef stock or good-quality canned beef broth; 3 pounds boneless beef bottom round, rump, or shoulder roast; Salt; Freshly ground black pepper; 1/2 cup Dijon mustard; 1 cup fresh white bread crumbs; 1/4 cup minced parsley leaves; Pickled Vegetables, recipe follows; Pickled Pumpkin, recipe follows; 4 tablespoons vegetable oil; Pumpkin seed oil, for garnish; Toasted shelled pumpkin seeds, for garnish; Alfalfa sprouts or micro or baby greens, for garnish; 2 tablespoons extra-virgin olive oil; 2 medium onions, peeled and cut into 1-inch squares; 4 shallots, peeled and sliced; 2 red bell peppers, stemmed, seeded, trimmed, and cut into 1-inch squares; 2 yellow bell peppers, stemmed, seeded, trimmed, cut into 1-inch squares; 3 zucchini, trimmed, halved lengthwise and cut into 1/2-inch slices; 1/2 cup white wine vinegar; 2 bay leaves

Try this homemade Boiled Beef with Pickled Vegetables and Pumpkin Seed Oil recipe the whole family will love. Made with unsalted butter, onions, celery …

This Boiled Beef with Pickled Vegetables and Pumpkin Seed Oil relies on simple, everyday ingredients such as unsalted butter, ribs celery, trimmed, carrots, peeled and trimmed and parsnips, peeled and trimmed. It comes together quickly and makes 4 servings, at about 1449 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

3 tablespoons unsalted butter
2 onions, peeled and cut in half
3 ribs celery, trimmed
3 carrots, peeled and trimmed
3 parsnips, peeled and trimmed
2 leeks, ends trimmed, thoroughly washed, and cut into 4-inch pieces
2 bay leaves
1 teaspoon whole black peppercorns
4 whole allspice berries
3 quarts beef stock or good-quality canned beef broth
3 pounds boneless beef bottom round, rump, or shoulder roast
Salt
Freshly ground black pepper
1/2 cup Dijon mustard
1 cup fresh white bread crumbs
1/4 cup minced parsley leaves
Pickled Vegetables, recipe follows
Pickled Pumpkin, recipe follows
4 tablespoons vegetable oil
Pumpkin seed oil, for garnish
Toasted shelled pumpkin seeds, for garnish
Alfalfa sprouts or micro or baby greens, for garnish
2 tablespoons extra-virgin olive oil
2 medium onions, peeled and cut into 1-inch squares
4 shallots, peeled and sliced
2 red bell peppers, stemmed, seeded, trimmed, and cut into 1-inch squares
2 yellow bell peppers, stemmed, seeded, trimmed, cut into 1-inch squares
3 zucchini, trimmed, halved lengthwise and cut into 1/2-inch slices
1/2 cup white wine vinegar
2 bay leaves
1 sprig rosemary
1/4 cup honey
1/2 cup water
Salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 shallots, peeled and sliced
1 small winter squash (kabocha or acorn), peeled, seeded, and cut into 1/2-inch cubes (about 4 cups)
1/2 cup white wine vinegar
2 bay leaves
1 sprig rosemary
1/4 cup honey
1/2 cup water
Salt
Freshly ground black pepper

1
To prepare the Boiled Beef: In a stockpot, melt the butter over medium heat.
2
Add the onions, celery, carrots, parsnips, and leeks and saute them just until glossy, 3 to 5 minutes.
3
Add the bay leaves, peppercorns, allspice, and beef stock.
4
Bring to a boil, skimming away the froth that rises to the surface.
5
Add the beef and reduce the heat to a simmer.
6
Season with salt and pepper.
7
Cook the beef until tender, 2 to 3 hours.
8
Remove the beef from the stockpot and let it rest for 15 minutes.
9
Cut the meat crosswise, against the grain, into 1/2-inch-thick slices.
10
Spread a thin layer of mustard on one side of each slice of beef.
11
On a plate, stir together the breadcrumbs and minced parsley.
12
Dip the mustard side of the beef slices into the mixture and press to thickly coat with crumbs.
13
In 2 separate saucepans, gently reheat the Pickled Vegetables and Pickled Pumpkin.
14
In each of 2 separate medium saute pans, heat 2 tablespoons of oil over medium heat.
15
Carefully place the beef slices in the pan, crumb side down, and saute until golden in color, 30 seconds to 1 minute.
16
With a spatula, carefully turn the slices over and cook just until reheated, 30 seconds to 1 minute more.
17
To serve, place a generous spoonful of the heated pickled vegetables and pumpkin on each heated serving plate.
18
Arrange 2 to 3 slices of beef on top, crumb-sides up.
19
Drizzle pumpkin seed oil around the beef slices and sprinkle with toasted pumpkin seeds.
20
Garnish with alfalfa sprouts or micro greens.
21
Serve immediately.
22
To make the Pickled Vegetables: In a large saute pan, heat the olive oil over medium heat.
23
Add the onions and shallots and sweat them for 1 to 2 minutes.
24
Add the red and yellow bell peppers and zucchini and cook until the onions are translucent, 3 to 4 minutes more.
25
Add the vinegar and stir and scrape to deglaze the pan deposits.
26
Add the bay leaves, rosemary, honey, and water.
27
Bring to a boil, stirring frequently.
28
Season, to taste, with salt and pepper.
29
Spoon the mixture into a sterilized jar, cover, and refrigerate for at least 3 days.
30
To make the Pickled Pumpkin: In a large saute pan, heat the olive oil over medium heat.
31
Add the shallots and sweat them for 1 minute.
32
Add the pumpkin and cook for 2 minutes more.
33
Add with vinegar and stir and scrape to deglaze the pan deposits.
34
Add the bay leaves, rosemary, honey, and water.
35
Bring to a boil, stirring frequently, and simmer just until the squash cubes are al dente, about 15 minutes.
36
Season, to taste, with salt and pepper.
37
Spoon the mixture into a sterilized jar, cover, and refrigerate for at least 3 days.

1449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

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Frequently Asked Questions

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

You need 45 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 2 onions, peeled and cut in half, 3 ribs celery, trimmed, 3 carrots, peeled and trimmed, and more.

Yes, Boiled Beef with Pickled Vegetables and Pumpkin Seed Oil 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.

Quick Info

Servings
4 servings
Calories
1449 kcal
Category
Meat & Poultry

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