Boiled Beef Salad with Modern Twist

Classic boiled beef in a pot or sous vide

1. Tafelspitz classic in a pot: Put the Tafelspitz in the broth so much that it is covered, therefore approx. 500 ml, let it warm up and then let it steep on a low heat for at least 50 hours. Sous vide. Weld the boiled beef with approx. 100 ml of stock. I didn’t vacuum seal it. But you can, depending on the device. Was too tricky for me for the first attempt with my new welding device. My first test with the cooker was at 65 ° Cel. 5.50 hours. When done: take boiled beef from the broth. (The small amount kept and temporarily stored in a small glass in the refrigerator, I still need the days for a sauce Dab the boiled beef dry and then with a very very sharp knife (see picture: filleting knife the long very slim or meat knife) completely whole Cut thin slices. Cut the fat away beforehand, of course. Thin slices are important, because if they are too thick, you will chew on them to death!
2. Salad Ingredients (not yet the rocket) Chop the shallots and cut the peppers (red or yellow doesn’t matter, just not green, the salad lives from the color contrast!) Into small pieces. Halve or quarter the small cherry or cocktail tomatoes of your choice or size. Either leave the red peppercorns whole, if you like, or pound them lightly or press them flat with the back of a knife. Put everything aside.
3. Marinade / salad dressing In a salad bowl add: olive oil, the balsamic vinegar and the balsamic cream / reduction. Sea salt and pepper to it. Stir and season to taste. Depending on your taste, a little more olive oil, balsamic vinegar or the balsam cream, if you like it a little sweeter. 1. Add the finely chopped ingredients (onion, paprika) and red pepper and stir well. Then add the cherry tomatoes and stir. The vegetarians simply skip this step! I don’t know to what extent vegans can use the recipe based on the other products. 2. Mix in the thinly sliced ​​boiled beef. To let go. season if necessary. I’ve often made the recipe late the night before. Then simply cover and cool and add a little oil if necessary. Then you have more time for other things when you are expecting guests.
4. The guests come or the family makes it easy to eat. Mix in the rocket and let it steep briefly. If you like, some fleur de sel and whole peppercorns on top. Either you serve it in the bowl, then wipe it off with the kitchen paper, otherwise it doesn’t look so nice, or you serve it on plates. Here I put some balsamic cream on the edge and put a few red peppercorns on top as decoration. Then they stick better and look nicer.
5. This salad can be eaten as a starter or as a main course. Baguette, ciabatta, toasted toast or, as in the picture here, tramezzini, whatever you choose. The nice thing about it is, if something is left over, fish out the rocket leaves, put the rest back in the cool and the next day with zb. Eat lamb’s lettuce. Therefore, I prefer solid salads, they don’t get mushy. I would have liked to have photographed it in my glass salad bowl, but unfortunately it seems to have moved out with the salad servers with my son. To prevent misunderstandings and errors. The ingredients and first photos are for 4 people. The whole chopped up and then also finished and served is only for 2. You didn’t have time to come by and we didn’t want to eat 4 days of it. My 2 test eaters love boiled beef, but not necessarily in balsamic vinegar
6. So, we did it. The first recipe. I’m looking forward to your feedback. Greetings Corinna CARO without you the whole thing would have been doomed to failure, because the ingredients have always disappeared for me, wherever! and has published the recipe himself over and over again. I was about to give up.