Beef and Tomato Pot-au-Feu
Beef and Tomato Pot-au-Feu
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  • 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
  • Preparation
  • 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.
  • Description
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