1 kg Boiled beef (milk-fed veal)
4 units Carrots
200 g Celeriac
1 tsp Horseradish (freshly grated)
200 ml Milk
2 tbsp Olive oil
10 g Parsley (flat-leaf)
2 pinch Pepper
750 g Potatoes (floury)
2 pinch Salt
1 tsp Salt
2 tbsp Sunflower oil
100 ml Water
Bring a large pan of salted water to the boil.
Peel the potatoes, cut into equal-sized pieces and cook in salted water for about 20 minutes until soft.
Ingredients
750 g Potatoes (floury), 1 tsp Salt
Drain the water and mash the potatoes.
Stir the milk into the mash a little at a time. Stir in the olive oil. Flavour the puree with salt and pepper.
Ingredients
200 ml Milk, 2 tbsp Olive oil, 1 pinch Salt, 1 pinch Pepper
Preheat the oven to 100°C fan oven.
Heat the oil in a pan and spread out. Sear the boiled beef
Cook the boiled beef in the oven for approx. 60 mins. until the boiled beef is pink inside or a core temperature of 57°C is reached.
Ingredients
1 kg Boiled beef (milk-fed veal), 1 tbsp Sunflower oil
Peel and dice the carrots and celery. Wash the leek and cut into pieces.
Heat the oil in a pan and spread. Sauté the vegetables.
Add the water and cook until the vegetables are cooked but still firm to the bite. Season to taste with salt and pepper.
Ingredients
4 units Carrots, 200 g Celeriac, 1 tbsp Sunflower oil, 100 ml Water, 1 pinch Salt, 1 pinch Pepper
Wash the parsley, shake dry and finely chop.
Cut the boiled beef into thin slices and place on top of the purée, add the vegetables
Garnish with parsley and horseradish.
Ingredients
10 g Parsley (flat-leaf), 1 tsp Horseradish (freshly grated)
919.5
57.10 g
57.24 g
43.52 g
