|My "not so" great photo of my absolutely delicious Boeuf à la Ficelle|
This has been a crazy week, for sure. Monday, we had 8 inches of snow in N.J. Tuesday was clear and dry, with another snow storm expected on Wednesday. So, not wanting to tempt fate and deal with one more snow and ice storm, we took our window of opportunity and headed south on Tuesday! We stayed overnight in N.C. and met many more escapees at the motel, who took advantage of that same window! The drive was easy and uneventful, arriving at my son’s house Wednesday, while my neighborhood was being battered again with one more snowstorm. So, while my friends up north were digging out, after yet another storm, we had arrived in cool, but sunny Atlanta!
The most time consuming part of this meal, was making the broth. It was about 2 pm before I started, and I was worried it wouldn’t be ready for dinner. We planned to eat about 6:30. I was certainly cutting it close. The broth was delicious and I’m glad I made it. However, Cher pointed out that you could use a good quality beef broth to shorten the time. Once the broth is made, the rest of the prep goes pretty fast. Cutting up the veggies, and adding them to the strained broth until they are soft. Then, removing the veggies to a bowl while you poach the beef. Dorie suggests fifteen minutes, and if it is too rare you could ladle some hot broth over it. That is what we did!
While I was getting all the bowls ready to serve, I grabbed one to take a photo…everyone was hungry and impatient! They were not going to wait for photos! I got one or two "not so" great shots, and then we ate! Everyone loved this dish! I’m talking about a house full of meat and potato men, including the young ones! A hit all around…but what’s not to love. An expensive cut of beef, and a wonderful beef broth filled with veggies! A missed opportunity, was capturing photos of my grandsons dipping slices of bread into the broth, while waiting for the beef to be ready! Happy Friday everyone!
This recipe can be found in Dorie Greenspans cookbook, “Around My French Table or here at the Splendid Table. To see what the other Dorista’s did with this one, check it out here.
|All the veggies added to the stock|
|A wonderful meal….Boeuf à la Ficelle|
|This is what I left behind in New Jersey|
|Although beautiful…glad to be in Georgia!|