Name: Beef and Tomato Pot-au-Feu
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 serving(s)
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

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

Beef and Tomato Pot-au-Feu

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Note from Ricardo

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