Cold beef with potato vinaigrette

Name: Cold beef with potato vinaigrette
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 1 kg Beef from the leg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 TABLESPOONS Oil; 1 collar Soup vegetables; 400 g Potatoes; 1 big tomato; 1/2 l Vegetable broth; 5-6 Tbsp White wine vinegar; 1 collar Chives; 7-10 Tbsp Lemon slices and chervil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

1 kg Beef from the leg
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 TABLESPOONS Oil
1 collar Soup vegetables
400 g Potatoes
1 big tomato
1/2 l Vegetable broth
5-6 Tbsp White wine vinegar
1 collar Chives
7-10 Tbsp Lemon slices and chervil

Directions

1
Wash the meat, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Brown the meat all around. Deglaze with 1 litre of water and bring to the boil. Clean, wash and coarsely chop the soup vegetables and add to the meat.
2
Cover and cook for about 2 1/2 hours. In the meantime, peel and wash the potatoes and cook them in little boiling salted water for about 20 minutes. Clean, wash, quarter and seed the tomatoes. Cut tomato quarters into small cubes.
3
Drain the potatoes and press them through a potato ricer. Mix with broth, vinegar and remaining oil. Season to taste with salt and pepper. Wash the chives and cut into small rolls. Stir half into the vinaigrette.
4
Take the meat out, let it cool down and cut it into thin slices. Arrange the meat on a plate. Add some potato vinaigrette and sprinkle with diced tomatoes and the remaining chives.
5
Garnish with lemon slices and chervil. Add remaining potato vinaigrette. Baguette tastes good with it.