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1
Rub beef with peanut oil, salt and pepper.
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2
Add about 2 tablespoons oil to a pot large enough to hold the beef, stock and vegetables.
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3
Brown beef on all sides.
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4
Add stock to cover; bring to boil, reduce heat, cover and simmer.
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5
Eye round should simmer 2 to 2 1/2 hours; brisket must cook longer.
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6
While beef is cooking, prepare vegetables.
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7
Scrub potatoes; trim and scrub carrots; cut celery and trim and scrub turnips.
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8
Cut green part from leeks.
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9
Trim the root, leaving just a little so leek will hold together.
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10
Rinse thoroughly.
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11
Turn on broiler; rinse and stem tomatoes and arrange on broiler pan.
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12
Prepare beurre manie by blending butter or margarine with flour to a paste.
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13
Twenty minutes before beef is ready, add potatoes, carrots, celery, turnips and leeks.
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14
Raise heat to return liquid to simmer; cover and finish cooking.
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15
Remove beef and set aside.
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16
Remove 8 cups of stock and bring to boil in separate pot.
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17
Keep vegetables warm in remaining stock.
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18
Gradually beat beurre manie into boiling stock until it has thickened to gravy consistency.
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19
Broil tomatoes 3 to 5 minutes.
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20
Do not let them burst.
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21
Slice beef.
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22
Spoon thin layer of gravy on a platter and top with sliced beef.
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23
Arrange vegetables around the meat, using tomatoes to provide spots of color.
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24
Place spoonfuls of onion confit down center of meat and pass additional gravy.
