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.
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.
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.
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.
Pickled Vegetables:
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.
Pickled Pumpkin:
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	648.98 Kcal (2717 kJ)
Calories from fat	253.54 Kcal
		% Daily Value*
Total Fat	28.17g	43%
Cholesterol	103.55mg	35%
Sodium	1084.07mg	45%
Potassium	1283.6mg	27%
Total Carbs	52.21g	17%
Sugars	34.49g	138%
Dietary Fiber	6.22g	25%
Protein	47.99g	96%
Vitamin C	78.5mg	131%
Vitamin A	1.8mg	59%
Iron	30.6mg	170%
Calcium	138.2mg	14%

Amount Per 100 g
Calories	70.94 Kcal (297 kJ)
Calories from fat	27.71 Kcal
		% Daily Value*
Total Fat	3.08g	43%
Cholesterol	11.32mg	35%
Sodium	118.5mg	45%
Potassium	140.31mg	27%
Total Carbs	5.71g	17%
Sugars	3.77g	138%
Dietary Fiber	0.68g	25%
Protein	5.25g	96%
Vitamin C	8.6mg	131%
Vitamin A	0.2mg	59%
Iron	3.3mg	170%
Calcium	15.1mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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