Ingredients

• 3 tablespoons unsalted butter
• 2 onions, peeled and cut in half
• 3 ribs celery, trimmed
• 3 carrots, peeled and trimmed
• 3 parsnips, peeled and trimmed
• 2 leeks, ends trimmed, thoroughly washed, and cut into 4-inch pieces
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 4 whole allspice berries
• 3 quarts beef stock or good-quality canned beef broth
• 3 pounds boneless beef bottom round, rump, or shoulder roast
• Salt
• Freshly ground black pepper
• 1/2 cup Dijon mustard
• 1 cup fresh white bread crumbs
• 1/4 cup minced parsley leaves
• Pickled Vegetables, recipe follows
• Pickled Pumpkin, recipe follows
• 4 tablespoons vegetable oil
• Pumpkin seed oil, for garnish
• Toasted shelled pumpkin seeds, for garnish
• Alfalfa sprouts or micro or baby greens, for garnish
• 2 tablespoons extra-virgin olive oil
• 2 medium onions, peeled and cut into 1-inch squares
• 4 shallots, peeled and sliced
• 2 red bell peppers, stemmed, seeded, trimmed, and cut into 1-inch squares
• 2 yellow bell peppers, stemmed, seeded, trimmed, cut into 1-inch squares
• 3 zucchini, trimmed, halved lengthwise and cut into 1/2-inch slices
• 1/2 cup white wine vinegar
• 2 bay leaves
• 1 sprig rosemary
• 1/4 cup honey
• 1/2 cup water
• Salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 shallots, peeled and sliced
• 1 small winter squash (kabocha or acorn), peeled, seeded, and cut into 1/2-inch cubes (about 4 cups)
• 1/2 cup white wine vinegar
• 2 bay leaves
• 1 sprig rosemary
• 1/4 cup honey
• 1/2 cup water
• Salt
• Freshly ground black pepper

Instructions

1. To prepare the Boiled Beef: In a stockpot, melt the butter over medium heat. Add the onions, celery, carrots, parsnips, and leeks and saute them just until glossy, 3 to 5 minutes. Add the bay leaves, peppercorns, allspice, and beef stock. Bring to a boil, skimming away the froth that rises to the surface. Add the beef and reduce the heat to a simmer. Season with salt and pepper. Cook the beef until tender, 2 to 3 hours.
2. Remove the beef from the stockpot and let it rest for 15 minutes. Cut the meat crosswise, against the grain, into 1/2-inch-thick slices. Spread a thin layer of mustard on one side of each slice of beef. On a plate, stir together the breadcrumbs and minced parsley. Dip the mustard side of the beef slices into the mixture and press to thickly coat with crumbs.
3. In 2 separate saucepans, gently reheat the Pickled Vegetables and Pickled Pumpkin. In each of 2 separate medium saute pans, heat 2 tablespoons of oil over medium heat. Carefully place the beef slices in the pan, crumb side down, and saute until golden in color, 30 seconds to 1 minute. With a spatula, carefully turn the slices over and cook just until reheated, 30 seconds to 1 minute more.
4. To serve, place a generous spoonful of the heated pickled vegetables and pumpkin on each heated serving plate. Arrange 2 to 3 slices of beef on top, crumb-sides up. Drizzle pumpkin seed oil around the beef slices and sprinkle with toasted pumpkin seeds. Garnish with alfalfa sprouts or micro greens. Serve immediately.
5. To make the Pickled Vegetables: In a large saute pan, heat the olive oil over medium heat. Add the onions and shallots and sweat them for 1 to 2 minutes. Add the red and yellow bell peppers and zucchini and cook until the onions are translucent, 3 to 4 minutes more. Add the vinegar and stir and scrape to deglaze the pan deposits. Add the bay leaves, rosemary, honey, and water. Bring to a boil, stirring frequently. Season, to taste, with salt and pepper. Spoon the mixture into a sterilized jar, cover, and refrigerate for at least 3 days.
6. To make the Pickled Pumpkin: In a large saute pan, heat the olive oil over medium heat. Add the shallots and sweat them for 1 minute. Add the pumpkin and cook for 2 minutes more. Add with vinegar and stir and scrape to deglaze the pan deposits. Add the bay leaves, rosemary, honey, and water. Bring to a boil, stirring frequently, and simmer just until the squash cubes are al dente, about 15 minutes. Season, to taste, with salt and pepper. Spoon the mixture into a sterilized jar, cover, and refrigerate for at least 3 days.