Marinated Beef
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 liters beef broth (strong beef bouillon, homemade)
- 1 kg beef for cooking (boiled beef)
- 1 bunch parsley, smooth
- 1 bunch basil
- 200 ml olive oil, very good
- 6 tablespoon balsamic vinegar, white
- 2 lemon (s), untreated
- 2 tablespoon mustard (Dijon mustard)
- 1 bunch radishes
- Salt and pepper, from the mill
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Bring the broth to a boil, add the beef and immediately lower the temperature. Put the lid on halfway and let the meat simmer for 2.5 hours over the lowest heat. Let the meat cool in the brew, preferably overnight.
- When the beef has cooled down, cut it into very thin slices with an electric knife or a slicer.
- Puree the parsley leaves and half of 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 into very thin slices.
- Layer the meat in layers in a large dish, always adding the marinade in between. Layer the lemon slices as the last layer. Let it steep overnight.
- The next day, finely slice the radishes and cover the marinated meat with them. Finally, finely plucked the rest of the basil and spread over it.
- Ideal for a buffet.
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