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Cook the Issue 2010

Cook the Issue 2010: Beef Wellington Part 1, Beef Broth



  • after!
  • before...

By Pielove, member

November 2nd, 2010

The Beef Wellington is so complicated that I am breaking it down into its component parts.  First, I used some oxtails and a beef shank to make the beef broth.  The oxtails made a lovely, very rich broth.  I forgot to simmer it uncovered, so I will probably need to reduce it a bit more to make the final sauce. Still it was very tasty and I have enough left for some vegetable-beef soup too!

Tomorrow, puff pastry...

Recipe Used: Beef Broth

posted in: Gallery, Cook the issue 2010
Comments (3)

sbreckenridge writes: The only time I'd attempt to pair beef wellington and croquembouche in the same menu is if someone else was making one of them. Good luck, can't wait to see the finished wellington! Posted: 12:31 pm on November 9th

Pielove writes: I agree about feeling challenged-- this Wellington is the most complicated (and expensive!) thing I have ever made. I'm trying to break it down to its component parts, do as much as possible in advance, and keep in mind that it really is just a roast beef. Ha, should we make the croq for dessert after the Wellington?

I got the new issue today too-- it looks great (but a lot of food!). Posted: 9:02 pm on November 2nd

liamsaunt writes: Between this recipe and the croquembouche, I am feeling seriously challenged! When are you going to actually serve the wellington? I plan to do it, but not until sometime in December. I am going to be following your results closely and taking notes. Posted: 8:36 pm on November 2nd

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