Beef With Pickled Vegetables

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Wolfgang Puck


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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 �-inch slices

1/2 cup white wine vinegar

2 bay leaves

1 sprig rosemary

1/4 cup honey

1/2 cup water


Freshly ground black pepper

2 shallots, peeled and sliced

1 small winter squash (kabocha or acorn), peeled, seeded, and cut into �- inch cubes (about 4 cups)

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 beef broth

3 pounds boneless beef bottom round, rump, or shoulder roast

1/2 cup Dijon mustard

1 cup fresh white breadcrumbs

1/4 cup minced parsley leaves

4 tablespoons vegetable oil

Pumpkin seed oil, for garnish

Toasted shelled pumpkin seeds, for garnish

Alfalfa sprouts or micro or baby greens, for garnish

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