Summary

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

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Instructions

1. Bring the beef broth to a boil in a large pot over high heat. Add the beef and immediately reduce heat to low. Place the lid halfway on the pot and simmer for 2 hours 30 minutes over low heat.
2. Remove the pot from heat and let the beef cool completely in the broth. Refrigerate overnight.
3. Remove the cooled beef from the broth and cut into very thin slices using an electric knife or meat slicer.
4. Blend the parsley leaves and half of the basil with the olive oil in a blender until smooth. Stir in 6 tablespoons of white balsamic vinegar, juice of half a lemon, 2 tablespoons of Dijon mustard, salt, pepper to taste, and 1 pinch of sugar. Peel the remaining lemons and cut into very thin slices.
5. Layer the beef slices in a large serving dish, spreading the herb marinade between each layer. Top with the lemon slices as the final layer. Cover and refrigerate overnight.
6. The next day, thinly slice the radishes and arrange them over the marinated beef. Tear the remaining basil into small pieces and scatter over the top. Serve chilled as a buffet appetizer.