Beef on a String (Boeuf a la Ficelle) | Oregonian Recipes

Ingredients

• 5 parsley sprigs
• 2 thyme sprigs
• 2 bay leaves
• 2 celery stalks with leaves
• 2 tablespoons vegetable oil
• 3 big veal or marrow bones
• 1 oxtail
• 2 big onions, unpeeled, halved
• 1/4 teaspoon granulated sugar
• About 5 quarts water
• 3 leeks, dark green parts only (reserve the white and light green parts), washed
• 2 carrots, trimmed and cut in half crosswise
• 1 garlic head, only the loose papery peel removed, halved horizontally
• 1 2-inch chunk fresh ginger, peeled and halved
• 1 star anise (optional)
• 1 teaspoon black peppercorns
• 2 beef bouillon cubes
• 1 tablespoon tomato paste
• 1 tablespoon coarse salt
• 6 small potatoes, scrubbed and halved
• 6 small turnips, trimmed, peeled and halved
• 6 carrots, trimmed, peeled and cut crosswise into thirds
• 1 pound celery root, trimmed, peeled and cut into 2-inch cubes
• Reserved white and light green parts of the 3 leeks, split lengthwise, washed and cut into 2-inch lengths
• 6 shallots, peeled and halved
• 1 1 1/2-pound beef tenderloin roast, all fat removed, tied with twine (leave a long tail of string), at room temperature
• Fleur de sel or other sea salt
• Dijon and coarse-grain mustard
• Horseradish, preferably grated fresh
• A pepper mill filled with black peppercorns