Sep 13, 2011
A warming, slow-cooked, one-pot meal that's delicious and impressive enough for a dinner party.
1 blade roast, about 3 pounds
1 Spanish onion, thickly sliced
1 celery stalk, cut into 1-inch pieces
6 small carrots, cut in half
6 baby turnips, cut into quarters
8 small red potatoes
1 small Savoy cabbage, cut into quarters
1 pound green beans, tied in bundles
2 corn on the cob, cut into quarters
Salt and pepper, to taste
¼ cup chopped fresh parsley
Sea salt, for serving
Horseradish sauce, for serving
Grainy mustard, for serving
Cornichons or gherkins, for serving
Sour cream, for serving
Olives, for serving
For bouquet garni: Wrap thyme, bay leaf, peppercorns, parsley in cheesecloth and tie with butcher's twine or kitchen string. Set aside.
Add blade roast, onion and celery to large Dutch oven. Cover with cold water. Add bouquet garni. Heat over medium heat and bring to a gentle boil, reduce heat to low. Cover and let simmer until meat is tender, about 2 hours.
Increase heat to high and let mixture come to a boil. Add the carrots, turnips, potatoes and cabbage quarters. If needed, add more water to cover vegetables. Reduce heat back to simmer and cover. Cook until vegetables are almost fork tender, about 15 to 20 minutes.
Add corn and beans, cover and cook until beans are tender crisp and the potatoes and turnips are fork tender, about 10 minutes.
Remove vegetables and meat and cover and keep warm. Remove the bouquet garni. Taste the broth, reduce it if necessary, and adjust the seasoning. Add to gravy boat to serve.
Slice meat and transfer to large serving platter along with the vegetables. Garnish with chopped parsley. Serve the meat and vegetables with the broth and an assortment of condiments such as sea salt, horseradish sauce, mustard, cornichons or gherkins, sour cream and olives.
Yield: Yield: 6 to 8 servings.