Boiled Beef with chive Salad
Instructions
Wash the meat under the tap, setting uniform sized pieces and Blanch in a pot with boiling water, then drain and put it back in the saucepan with fresh water.
Bring to a boil, skim, then add the white ribs, salt, bay leaf, nutmeg and cloves.
Halved onions, toast them in the oven, then close to the meat along with the bouquet garni.
Lower the heat so that the preparation sobbolla just a bowl and simmer uncovered for about an hour.
After this time add the bones with marrow and continue cooking for 1 hour and 1/2-2 1/2 hours, depending on the texture of the meat.
At this point, put the saucepan clean vegetables, let them boil until al dente, then remove them from the broth and keep them warm.
For the vinaigrette cut into brunoise the shallots, chopped chives, then put both in a bowl and mix in the other ingredients.
Clean the different kinds of lettuce, wash them and let them drain.
Peel the radishes and slice it into strips.
Put in each individual plate two slices of meat, pour over the prepared vinaigrette, then garnish with lettuce and radishes.
You can serve it as a side dish, salad, boiled vegetables with meat and potatoes with parsley.
Speaking of boundaries, some tasty ideas that come from German cuisine consist of radish and grated apples or a cold sauce made from mayonnaise, cream and chopped chives.
Ingredients and dosing for 10 persons
- 1000 G = = White Side of the cross
- 500 g of bones with marrow
- 3000 g of for boiled beef
- Salt
- 1 rub of nutmeg
- 1 leaf of laurel
- 2 cloves
- 3 onions
- 1 sprig of parsley
- 2 sprigs of lovage
- 1 stalk of celery
- 1/2 leek
- 5 carrots
- 5 leeks
- 1 celeriac
- Mixed seasonal salad
- 1 bunch of radishes
- For the vinaigrette:
- 3 shallots
- 1 bunch of chives
- 1 tablespoon of balsamic vinegar
- Salt
- White pepper
- 2 tablespoons of olive oil
- 12 cl of meat broth