Pot Au Feu
|Beef rump roast||2 Pound, trimmed of all visible fat and tied with string|
|Canned reduced sodium beef broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Canned reduced sodium chicken broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Water||4 Cup (64 tbs)|
|Dried thyme||1⁄4 Teaspoon|
|Kosher salt||1⁄4 Teaspoon|
|Freshly ground pepper||To Taste|
|Leeks||4 , split lengthwise and cleaned|
|Carrots||4 , peeled and cut into 2-inch pieces|
|Celery heart||1 , trimmed and cut lengthwise into 8 wedges|
|Turnips||2 , peeled and cut into quarters|
|Green cabbage||1⁄2 Small, trimmed and cut into 8 wedges|
|Chopped fresh parsley||2 Tablespoon|
1. Combine the beef, the beef and chicken broths, and the water in a large, heavy pot or Dutch oven; bring to a boil over medium-high heat. Skim any foam that rises to the surface, reduce the heat to medium, and add the bay leaf, thyme, salt, and pepper. Leaving the lid slightly ajar, gently simmer the beef until almost tender, about 2 1/2 hours. With tongs, transfer the beef to a plate.
2. Add the leeks, carrots, celery heart, turnips, and cabbage to the broth, then top with the reserved beef. Cover and simmer until the vegetables and beef are tender, about 30 minutes. Remove from the heat and let stand 20-30 minutes to blend the flavors.
3. To serve, transfer the beef to a cutting board and remove the string. Slice 1/4-inch thick and arrange the slices on a platter. Arrange the vegetables around the beef and moisten with some of the broth; sprinkle with the parsley. Serve in shallow bowls, ladling extra broth over the beef and vegetables.