POACHED BEEF ON A STRING
BOEUF A LA FICELLE
© Swalens/Sucré salé
This traditional, and yet unknown, French dish was invented by the butchers of Quartier de la Villette, in Paris. When their week was over, the butcher brought the leftovers of beef to his local brasserie and cook them in a pot of salted water. In order to recognise his pieces, each butcher would attache them to a piece of string carrying a specific number.
The poached beef was eaten with coarse salt, mustard and pickles as soon as it was cooked.
Preparation time: 20 minutes
Cooking time: 30 minutes
For 6 serves
1.2 kg of beef top rump
3 Litres of beef stock
1.Peel off the carrots and onion. Chop the carrots in 4, the onion and the leeks in half.
2. Pour the beef stock in a 4 Litres pot and bring to boil. Add the vegetables and cook on slow fire for 20 minutes.
3. Tie the beef rump with a string, like a parcel, and leave a loop of 6 cm long at the two ends. Season with salt and pepper. Slip the handle of a wooden spoon under the string loops to suspend the rump from it (as shown in the picture).
4. Rest the spoon on the sides of the pot and poach the beef for 15-20 minutes.
5. Once the rump is taken out of his broth, season with salt. Serve on warm plates with mustard and cornichons.