Boiled meat with micro green salsa verde

Boiled meat with micro green salsa verde

Total: 4 hr 45 Min. | Active: 45 Min.
lactose-free, gluten-free
Nutritional value / people: 622 kcal
, Fat: 47 g
, Carbohydrate: 3 g
, Protein: 45 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


7 dl water
3 dl white wine
1 lemon, use only the juice
2 sprigs flat-leaf parsley
1 bay leaf
1 tbsp salt


800 g boiling beef

Salsa verde

1 tbsp mustard
1 dl olive oil
1 organic lemon, use grated zest and 2 tbsp of juice
3 tbsp flat-leaf parsley, finely chopped
2 tbsp basil, finely chopped
2 tbsp Micro Greens, finely chopped
2 tbsp pitted green olives, finely chopped
4 tbsp almonds, toasted, finely chopped
½ tsp salt

To garnish

1 dl oil for deep-frying
2 tbsp capers, draind, dabbed dry
30 g Micro Greens
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How it's done

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Place the water and all the other ingredients up to and including the bay leaf in a tall pan, bring to the boil, season with salt and then reduce the heat.


Add the meat, cover and leave to infuse just below the boil for approx. 2 hrs. Remove the pan from the heat, allow the meat to cool in the broth. Slice the meat thinly across the grain, plate up.

Salsa verde

In a bowl, mix the oil with all the other ingredients up to and including the salt, spread on top of the meat.

To garnish

Heat the oil to approx. 175°C. Deep-fry the capers for approx. 2 mins. Remove and drain on paper towels. Sprinkle the capers and micro greens on top of the meat and sauce.

Good to know
Serve with: Toast
Prepare: Prepare the meat 1 day in advance, leave to cool in the broth, cover and refrigerate. Carve the meat approx. 1 hr. before serving.

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