Ingredients
Hint:
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
kochen@bettybossi.ch
Broth
Meat
Salsa verde
To garnish
How it's done
Broth
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.
Meat
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.
| 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. |
| Tip: |
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