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Recipe Boiled Beef With Chive Salad


Boiled Beef With Chive Salad

Recipe yeld 10 servings

Ingredients

1000 G White Side Of The Cross
500 G Bones With Marrow
3000 G Beef For Stew
Rooms
Grated Nutmeg 1
1 Bay Leaf
2 Cloves
3 Onions
1 Sprig Parsley
2 Sprigs Lovage
1 Stalk Celery
1 / 2 Leek
5 Carrots
5 Leeks
1 Celeriac
Seasonal Mixed Salad
1 Bunch Radishes
For The Vinaigrette:
3 Shallots
1 Bunch Chives
1 Tablespoon Balsamic Vinegar
Rooms
White Pepper
2 Tablespoons Olive Oil
12 Cl Broth

Amount Per Serving Calories: 624


Method

Wash the meat under cold running water, cut it into pieces of uniform size and let blanch in a saucepan with boiling water, after which strain it and put it back into the saucepan with fresh water.
Bring to a boil, skim, then add the white side, I need the salt, bay leaf, nutmeg and cloves.
Cut onions in half, let them roast in the oven, then mix them together with the bouquet garni to the meat.
Reduce heat so that the preparation just simmers and cook uncovered for about an hour to bowl.
After this time add the bones with the marrow and cook for 1 1/2-2 hours and hours and 1 / 2, depending on the consistency of the meat.
Now put the vegetables in the pan clean, boil until al dente, then remove from broth and keep warm.
For the vinaigrette brunoise cut the shallots, chopped chives, then put both into a bowl and mix the other ingredients listed.
Clean the different quality of lettuce, wash them and let them drain.
Peel and slice the radishes and strips.
Put two slices on each plate individually meat, pour the vinaigrette prepared, then garnish with lettuce and radishes.
You can serve as a side dish, over the salad, vegetables with meat and boiled potatoes with parsley.
Speaking of boundaries, which are proposed by some tasty German food are made of grated horseradish and apples, or a cold sauce made of mayonnaise, sour cream and chives.

Find recipes for Main Dishes based on Beef


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