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
To prepare
Stock
Dressing
Salad
How it's done
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To prepare
Halve the onion with the skin on, place it in the roasting pot with the cut sides facing down and toast for approx. 5 mins. without oil until dark. Peel the carrots, cut into pieces along with the leek.
Stock
Add the carrots and leek to the pan along with the water and all the other ingredients up to and including the peppercorns, bring to the boil. Reduce to a low heat, add the meat and cook at just below the boil for approx. 2 hrs.
Remove the vegetables with a slotted spoon. Remove the pot from the heat, leave the meat to cool in the stock.
Boiled beef
Remove the meat from the stock, cut into approx. 1 cm cubes, set aside the stock.
Dressing
Place the mustard in a bowl. Drain the gherkins, set aside. Add 100 ml cucumber vinegar and oil to the mustard. Add 100 ml of the reserved stock, mix well. Finely chop the chives, add, season.
Salad
Quarter the radishes, dice the reserved gherkins. Drain the capers, add everything to the dressing along with the boiled beef, mix.
| Serve with: | Bread |
|---|---|
| Note: | The remaining stock can be used for soups or risotto. |
How-tos
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