- 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
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
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 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
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
