Beef carpaccio, made from cooked meat

Ingredients for 2 servings:

• 450 g roast beef
• Salt
• 1 liter of water
• 1 tomato(s), halved
• 1 half onion(s)
• 2 carnations
• 10 grains of pepper (Penja pepper, mixed)
• 3 grains of pepper (Tasmanian pepper berries)
• 3 juniper berries
• 2 large bay leaves
• 2 tsp horseradish, grated hot (from the jar)
• Sea salt, fleur de sel
• Pepper, freshly ground (Penja pepper, mixed)
• 1 medium-sized lemon(s), juice
• 4 tsp Aceto balsamico, milder
• 8 tbsp olive oil, fruity
• ½ onion(s), red, cut into rings
• 35 g pine nuts
• 25 g cheese (Grana Padano)

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

First, bring the water to a boil in a roasting pan with a little salt, the onion, the halved tomato, cloves, the peppercorns, the juniper berries, and the bay leaves. Add the meat and immediately pour a little of the hot stock over it. Simmer gently with the lid on for about 1.5 hours, basting the meat several times. Turn halfway through. Remove the meat from the roasting pan and let it cool, then cut into very thin slices. Toast the pine nuts in a pan without oil. Spread a thin layer of horseradish on two large plates (best done with a pastry brush). Arrange the meat on the horseradish bed. Season with fleur de sel and pepper. Drizzle with the lemon juice and balsamic vinegar, then coat completely with the olive oil. Garnish with the onion rings and pine nuts and let it rest for a few minutes. Before serving, shave the Grana Padano over the meat. This goes well with baguette with salted butter (demi-sel).