»In Bavaria, when people think of boiled beef, they first think of beef cooked as a piece of roast beef as a main course. Here it is veal and is served as a light snack. The combination of herbs, hearty sour vinaigrette and meat is great to cook for guests.”
Boiled beef with veal with herb salad and soy vinaigrette
For 4-6 people
- 1 Veal is boiled beef Calf
- pepper from a meat grinder pepper
- 100 G butter
- 30 Jr olive oil
- 2 Garlic cloves garlic
- a few sprigs of thyme thyme
- 1 Federation Tarragon, chives, chervil, dill Tarragon, chives, chervil, dill
- a few sprigs of mint mint
- 2 handful Torn mixed salad (eg frisée, purslane, oak leaf) salad
- 2-3 cherry roots the root of the sequence
- 1 shallot
- 50 Jr soy sauce
- 1 email light miso paste miso paste
- 1 email Mustard or hot mustard mustard
- 2 organic limes lime
- 50 Jr rice vinegar
- 50 Jr sesame oil
Remove the tendons from the boiled veal and season well with salt and pepper. Heat butter and olive oil in a pan and fry the boiled fillet in them. Add chopped garlic cloves and thyme sprigs. Put the boiled fillet on a baking sheet or in the oven and pour garlic-thyme oil. Bake in a preheated oven at 140 degrees for about 45 minutes until pink, then let cool to room temperature.
Meanwhile, pick the herbs and wash them along with the lettuce. Peel the roots of chervil, finely chop. Peel the shallots and cut them into small slices. Place both in cold water for about 30 minutes. Then drain in a colander.
Mix the soy sauce, miso paste, mustard, juice and zest of both limes, rice vinegar and sesame oil to form the vinaigrette. Add the gravy and warm butter from the boiled fillet. Cut the boiled fillet thinly (against the grain) and roll up individual slices, place on a dish or a large plate. Spread some of the vinaigrette directly on the buns. Mix the herbs with the lettuce leaves, shallot rings and chervil root slices and add to the veal. Drizzle with remaining vinaigrette.