for 4 people

Broth

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

Meat

800 g

boiling beef (e.g. cap of rump)

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

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.

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