Marinated beef

Ingredients for 8 servings:

• 2 liters of beef broth (strong beef bouillon, homemade)
• 1 kg beef for cooking (boiled beef)
• 1 bunch of flat-leaf parsley
• 1 bunch of basil
• 200 ml olive oil, very good
• 6 tbsp balsamic vinegar, white
• 2 lemons, untreated
• 2 tbsp mustard (Dijon mustard)
• 1 bunch of radishes
• Salt and pepper, from the mill
• 1 pinch(s) of sugar

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Attention: Observe cooling and marinating times!

Bring the meat broth to a boil, add the beef, and immediately reduce the heat. Halfway cover and simmer the meat over low heat for 2.5 hours until cooked. Let the meat cool in the broth, ideally overnight. Once the beef has cooled completely, cut it into very thin slices using an electric knife or a slicer. Puree the parsley leaves and half the basil with the olive oil in a blender. Stir in the white balsamic vinegar, juice of 1/2 lemon, mustard, salt, pepper, and sugar. Peel the remaining lemons and cut them into wafer-thin slices. In a large dish, arrange the meat in layers, squeezing the marinade between each layer. Add the lemon slices as the last layer. Let it marinate overnight. The next day, finely slice the radishes and top the marinated meat with them. Finally, scatter the remaining finely torn basil over the top. Ideal for a buffet.