Gourmet Calendar

approx. 500 g boiled beef, cooked
2 shallots
1 bunch of chives
1 tbsp. apple vinegar
2 tbsp. sunflower oil
125 ml boiled beef soup for the vinaigrette
1 tsp. butterhead lettuce (butterhead lettuce, lettuce or Romaine lettuce)
1 handful of fresh herbs (chervil, estragon, parsley)
1 tsp. bunch of radishes
1 tsp Estragon mustard
1 tsp sugar
boiled beef soup heated up
salt
freshly ground white pepper

Cut boiled beef into 8 slices, place them in a casserole and pour over some of the boiled beef soup. Heat up slowly to lukewarm. In the meantime, dice the shallots and chop the chives very finely for the vinaigrette. Mix up a spicy vinaigrette with the apple vinegar, oil, boiled beef soup, estragon mustard, sugar, salt and pepper. Clean and separate the salad and chop the radishes into thin slices. Place two slices of boiled beef onto each plate and arrange the salad and radishes around them before sprinkling with vinaigrette. Garnish with fresh herbs.
Side dish recommendation: Roast potatoes or boiled potatoes with parsley

Tip:

This boiled beef speciality can acquire a really Styrian taste if you sprinkle some freshly picked horseradish and a dash of pumpkin seed oil over it.