Sauce Gribiche with boiled fillet of beef and bouillon vegetables

Name: Sauce Gribiche with boiled fillet of beef and bouillon vegetables
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Ingredients: 1 Onion; 1 Bay leaf; 3 Juniper berries; 3 Cloves; 7-10 Tbsp Salt; 1 TEASPOON Peppercorns; 1.2 kg Boiled fillet of beef; 1 collar Soup Greens; 200 g Sweet peas; 500 g Kohlrabi; 500 g Carrots; 1.5 kg Potatoes; 2 Eggs (size M); 1/2 bunch Parsley; 4 Stem(s) Tarragon; 1/2 bunch Chives; 60 g Gherkins; 30 g pickled capers; 3 TSP Mustard; 1 TABLESPOON Fruit vinegar; 150 ml Sunflower oil; 7-10 Tbsp Pepper; 1 pinch Sugar

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
195 mins

TOTAL TIME
195 mins

Ingredients

Servings: 6

1 Onion
1 Bay leaf
3 Juniper berries
3 Cloves
7-10 Tbsp Salt
1 TEASPOON Peppercorns
1.2 kg Boiled fillet of beef
1 collar Soup Greens
200 g Sweet peas
500 g Kohlrabi
500 g Carrots
1.5 kg Potatoes
2 Eggs (size M)
1/2 bunch Parsley
4 Stem(s) Tarragon
1/2 bunch Chives
60 g Gherkins
30 g pickled capers
3 TSP Mustard
1 TABLESPOON Fruit vinegar
150 ml Sunflower oil
7-10 Tbsp Pepper
1 pinch Sugar

Directions

1
Peel and halve the onion and fry it in a pan without fat for about 5 minutes on the cut surface. Boil up about 3 litres of water, bay leaf, juniper, cloves, salt, onion and peppercorns in a large pot.
2
Add meat and simmer at medium heat for about 2 1/2 hours.
3
Clean or peel and wash the soup greens. Cut celery into 2-3 pieces. Cut leek and carrots into large pieces. Add vegetables to the meat after about 30 minutes. In between, use a skimmer to skim the resulting foam from the broth.
4
Wash the sugar snap peas and cut into pieces of about 2 cm. Peel and clean kohlrabi and carrots. Quarter carrots lengthwise and cut into slices. Cut kohlrabi into cubes. Peel and wash the potatoes and also cut them into cubes.
5
For the sauce, boil eggs in boiling water for about 10 minutes until hard. Wash parsley and tarragon, shake dry, pluck leaves from the stalks and chop finely. Wash chives, shake dry and cut into fine rolls.
6
Finely dice the cucumbers. Chop capers.
7
Quench the eggs cold, peel them, cut them in half. Remove the egg yolks and chop the egg whites. Finely puree the egg yolks, mustard and vinegar with a hand blender. Then gradually allow the oil to run in and continue to puree until the sauce has a creamy consistency.
8
Stir in herbs, except for something to sprinkle, egg whites, capers and cucumber. Season to taste with salt, pepper and sugar.
9
Remove meat from the stock and keep warm. Pour broth through a sieve into a wide pot. Bring to the boil and cook the potatoes for about 20 minutes. After about 10 minutes add kohlrabi and carrots.
10
Cook the sugar snaps for the last 5 minutes.
11
Cut the meat into slices. Arrange vegetables, meat and sauce. Sprinkle with herbs. Use remaining stock for other purposes.