Boiled Beef and Vegetables with Green Sauce

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Category : Meat

Recipe : Boiled Beef and Vegetables with Green Sauce

This simplified version of a little-known Italian dish just keeps giving and giving:
the meat and some of the vegetables make two hearty meals for four; the broth and
the remaining vegetables with potatoes, pasta or rice make a great soup; and there's
still plenty of broth left over to freeze for other uses.

Makes 8 servings

1/2 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint leaves
1 tablespoon rinsed drained capers
1 tablespoon prepared white horseradish
2 teaspoons olive oil
1 teaspoon white >wine vinegar
1 rinsed drained anchovy fillet (or 1/2 teaspoon anchovy paste)
4 medium onions, chopped
8 medium celery stalks, chopped
2 medium carrots, diced
1 small head green cabbage, cored and cut into 8 equal pieces
2 pounds lean beef (brisket, rump, bottom round or lean chuck)
2 cups chopped canned plum tomatoes (no salt added), with juice
1/4 teaspoon salt
Freshly ground black pepper, to taste

To prepare the sauce, in a mini food processor or blender, combine the parsley,
mint, capers, horseradish, oil, vinegar and anchovy; puree until smooth.
Place the onions, celery, carrots and cabbage in a large saucepan or Dutch
oven; add cold water to cover. Bring to a boil. Add the beef, cover the saucepan
and bring back to a boil. Reduce the heat to low; simmer about 15 minutes,
skimming off any foam that accumulates on the surface. Stir in the tomatoes,
salt and pepper; simmer about 2 hours more, until the meat and vegetables are
very tender. Transfer the meat and vegetables to a platter, reserving the broth
(and some vegetables, if desired) for later use.
Divide the beef and vegetables evenly among 8 plates and serve with 1
tablespoon green sauce on the side.

SERVING (3 OUNCES BEEF WITH 2 CUPS VEGETABLES AND 1
TABLESPOON SAUCE) PROVIDES: 1/4 Fat, 3 1/2 Vegetables, 3 Proteins.

PER SERVING: 246 Calories, 10 g Total Fat, 3 g Saturated Fat, 71 mg Cholesterol,
260 mg Sodium, 13 g Total Carbohydrate, 4 g Dietary Fiber, 26 g Protein, 83 mg
Calcium