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Boiled meat with micro green salsa verde
Nutrition facts per serving:
- Energy in kcal about 622
- Fat about 47g
- Carbohydrates about 3g
- Protein about 45g
This is needed
This is needed
for 4 people
Broth
- 7 dl water
- 1 lemon, use only the juice
- 3 dl white wine
- 2 sprigs flat-leaf parsley
- 1 bay leaf
- 1 tbsp salt
Meat
- 800 g boiling beef (z.B. Huftdeckel)
Salsa verde
- 1 tbsp mustard
- 2 tbsp Micro Greens, finely chopped
- 1 dl olive oil
- 1 organic lemon, use grated zest and 2 tbsp of juice
- 3 tbsp flat-leaf parsley, finely chopped
- 2 tbsp basil, finely chopped
- 2 tbsp pitted green olives, finely chopped
- 0.5 tsp salt
- 4 tbsp almonds, toasted, finely chopped
To garnish
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- 2 tbsp capers, draind, dabbed dry
- 30 g Micro Greens
- 1 dl oil for deep-frying
And that's how it's done
And that's how it's done
Broth
Place the water and all the other ingredients up to and including the bay leaf in a tall pan, bring to the boil, season with salt and then reduce the heat.
Meat
Add the meat, cover and leave to infuse just below the boil for approx. 2 hrs. Remove the pan from the heat, allow the meat to cool in the broth. Slice the meat thinly across the grain, plate up.
Salsa verde
In a bowl, mix the oil with all the other ingredients up to and including the salt, spread on top of the meat.
To garnish
Heat the oil to approx. 175°C. Deep-fry the capers for approx. 2 mins. Remove and drain on paper towels. Sprinkle the capers and micro greens on top of the meat and sauce.
