Our Christmas Eve Dinner (2017) made by David
1 Large Onion, quartered
6 Leeks, white & pale green parts only, cut into 2 1/2″ lengths
12 Celery Ribs, halved crosswise
6 Medium Carrots, peeled & halved crosswise
4 Meaty Beef Shanks (about 3 lbs.), 1 1/2″ thick
One 3 lb. Beef Rump Roast or Bottom Round, tied
4 Parsley Sprigs
4 Thyme Sprigs
2 Bay Leaves
1 tsp. Whole Black Peppercorns
8-10 2″ Marrow Bones – Optional
8 quarts Water
6 Medium Parsnips, peeled & cut into 2″ lengths
1 lb. Rutabagas, peeled & cut into eighths
1 1/2 lb. Small Potatoes, unpeeled, about 1 1/2″, scrubbed
Freshly Ground Black Pepper
Horseradish, Whole-grain Mustard & Sour Cream for serving.
STEP 1 –
In large pot, combine onion and 1/2 each of the leeks, celery, & carrots. Set the beef shanks and rump roast on top of the vegetables. Wrap the parsley, thyme & bay leaves in a piece of moistened cheesecloth and tie into a bundle. Add the bundle to the pot along with the peppercorns and 1 T. Kosher Salt. Add 2 of the marrow bones – if using, and the water. Bring to a boil over high heat, then reduce the heat to low, cover partially and simmer, skimming occasionally, until the rump roast is very tender. About 2 1/2 hours.
STEP 2 –
Transfer the shanks and roast to a large bowl and cover. Strain the broth and return it to the pot. Coil over high heat until reduced to 10 cups, about 45 min.; skim off the fat.
STEP 3 –
Add remaining leeks, celery and carrots to the broth along with the parsnips, turnips and rutabagas. Cover and simmer over low heat until the vegetables are just tender, 30 min. Add the remaining 6-8 marrow bones and the potatoes. Cover and simmer until the potatoes are tender, 40 min.
STEP 4 –
Untie the rump roast and cut it across the grain into 6-8 slices. Cut the shank meat into 2″ chunks; add the meats to the pot and simmer until heated through. Season with salt and pepper. Ladle the broth into shallow bowls. Add the meats and vegetables and serve. Pass the horseradish, mustard and sour cream at the table.