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Le boeuf ficelle (Rolled beef)

Serves 6 people

  • 1 kg of the top part of a rump of beef
  • 6 carrots
  • 2 leeks (white part only)
  • 1 celery stalk
  • 2 onions spiked with a clove
  • 1 bouquet garni
  • 4 litres water
  • 40 g sea salt (from Guerande in Brittany if possible), pepper.

le boeuf ficelle
Cut the beef into slices. Lightly sprinkle with fleur de sel from Guerande and pepper. Arrange the slices on a serving dish with the cooked vegetables. This dish may be served with Horseradish sauce.

1- Place the vegetables, bouquet garni and salt and pepper in a casserole dish with 4 litres of cold water.

2- Bring to the boil and allow to simmer for 20 minutes.

3- Lightly salt the beef, wrap it in a clean cloth and truss using the string leaving spare string at each end.

4 - Place the beef into the stock, which should be very hot, and place it on the bed of vegetables. Attach the string to the handles of the casserole dish (the beef must not touch the bottom of the dish). Do not cover. Leave to simmer slowly for 30 mins.