Summary

Ingredients

• 1 kg boiled beef
• 1 carrot (s)
• 50 g celeriac
• 1 small onion (s)
• 1 tablespoon oil
• 100 ml white wine
• some sea salt
• 6 peppercorns
• 1 bay leaf

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Instructions

1. Peel the skin off the top of the boiled beef. Dice the carrot, onion and celery into small pieces. Heat the oil in a pan and sauté the vegetables. Deglaze with white wine, reduce it almost completely.
2. Rub the boiled beef with a little oil, season with salt (not too rich) and place in a vacuum bag. Add the vegetables, bay leaf and peppercorns and distribute in the bag. Vacuuming. Cook in a water bath at 60 to 65 ° C for 20 hours.
3. Then take it out of the bag, remove the vegetables and cut open the boiled beef.
4. The meat becomes tender as butter, aromatic and retains an even pink color. Tastes delicious with bread roll, green sauce (semolina sauce) or on root vegetables.
5. The right temperature is a bit a matter of taste. I always cook it at 64 ° C. The longer it stays in, the more the structure of the meat is lost. Another day and you can mash it with your tongue. I like it a little crisp.
6. The amount per serving is rather generous, you can also eat one more.