Beef and Tomato Pot-au-Feu
Beef and Tomato Pot-au-Feu
Ingredients
- 3 lbs (1.5 kg) boneless beef blade roast
- 2 onions, peeled and halved
- 2 tablespoons (30 ml) oil
- 4 cups (1 litre) chicken broth
- 4 cups (1 litre) water
- 1/2 lb (225 g) salt pork, cut into 2 thick slices
- 4 lb (2 kg) medium carrots, yellow and orange, peeled
- 4 fresh or frozen whole tomatoes
- 1 medium rutabaga, peeled and cut into 6 wedges
- 1/2 cup (125 ml) chopped arugula
- Salt and pepper
Instructions
- In a large pan, brown meat in oil. Season with salt and pepper. Set aside on a plate. Do the same with onions. Return meat to the pan with onions.
- Add broth, water and salt pork. Bring to a boil and simmer uncovered for about 30 minutes. Add vegetables, cover and cook on low heat for about 2 hours or until meat is fork tender.
- Just before serving, sprinkle with arugula and serve with crusty bread.
Beef and Tomato Pot-au-Feu