Carpaccio of boiled beef with vegetable vinaigrette

One of seven recipes created in collaboration with Landliebe. Sabrina Glanzmann, a journalist at Landliebe, has written a feature article. She sent me a message saying she had a cooking feature in mind featuring me, and thought our little farmhouse would be the perfect rural setting for it. I’d like to share this with you. Let’s start with the braised beef carpaccio.

Ingredients for the vegetable vinaigrette

• 20 g carrots
• 20 g fennel
• 2 radishes
• 20 g celery stalks
• 1 tsp capers
• 20 g red onions
• 20 g gherkins
• 150 millilitres of strained liquid from the jar of gherkins
• 30 ml herb vinegar
• 20 ml rapeseed oil
• Chopped chives, as much as you like
• Salt and freshly ground pepper
• a little freshly grated horseradish

Preparation

Finely dice the carrots, fennel, radishes and celery (brunoise); finely chop the capers, red onions and gherkins. Place everything in a jar. Add the gherkin brine and herb vinegar, stir, and leave to stand for 60 minutes. Mix the rapeseed oil and chopped chives, then season to taste with salt and pepper.

Ingredients for the boiled beef

• 1 fennel bulb
• 2 carrots
• ½ celeriac
• 2 white onions
• 1.5 kg of beef for stewing, e.g. Highland cattle
• 1.5 litres of well-salted water, for blanching the meat
• 1.5 litres of well-salted water, for boiling meat and vegetables

Preparation

Peel the fennel, carrots, celeriac and onions, then chop them into large chunks. Blanch the beef in boiling, salted water for 2 minutes. Drain the water and rinse the meat under cold water.

Bring fresh salted water to the boil in a pan, then reduce the heat. Add the meat and prepared vegetables to the simmering salted water. (Note: keep it just below the boiling point. Do not let it boil, otherwise the stock will become cloudy). If foam forms, skim it off with a small slotted spoon. Cooking time is 1½–2 hours, depending on the quality of the meat or the breed of cattle.

If the meat is still tough after 3 hours: just be patient! Highland beef can take up to 4 hours to become tender.

Cut the meat against the grain into thin, even slices. Arrange on a platter and drizzle over the vegetable vinaigrette. Sprinkle with fresh horseradish and serve.

More delicious recipes

• Braised beef sous vide
• Delicious braised beef
• Grandma’s Chocolate Truffles

Coming Soon…