Summery boiled fillet

Name: Summery boiled fillet
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 5
Ingredients: 1 medium onion; 2 medium-sized carrots; 1 kg Tafelspitz (beef from the leg); 7-10 Tbsp salt, 1 bay leaf; 1/2 TEASPOON Peppercorns; 4 Tomatoes; 3 Peppers (e.g. red, yellow and green); 1 medium zucchini; 1 medium-sized aubergine; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 1/8 l Vegetable juice; 7-10 Tbsp black pepper; 80 g black olives; 1 TABLESPOON Pine nuts

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 5

1 medium onion
2 medium-sized carrots
1 kg Tafelspitz (beef from the leg)
7-10 Tbsp salt, 1 bay leaf
1/2 TEASPOON Peppercorns
4 Tomatoes
3 Peppers (e.g. red, yellow and green)
1 medium zucchini
1 medium-sized aubergine
2 Garlic cloves
2 TABLESPOONS Olive oil
1/8 l Vegetable juice
7-10 Tbsp black pepper
80 g black olives
1 TABLESPOON Pine nuts

Directions

1
Peel and halve the onion. Peel, wash and roughly chop the carrots. Wash the meat. Boil up everything with a good 2 l salted water, bay leaf and peppercorns. Simmer covered for about 1 1/2 hours. Skim the foam more often
2
Clean, wash and chop the remaining vegetables. Peel and chop garlic. Fry vegetables and garlic in hot oil. Season everything with salt and pepper. Take off a good 1/4 l meat stock. Pour with vegetable juice to the vegetables. Add olives. Cover and stew for about 15 minutes
3
Roast pine nuts. Remove the boiled beef and cut open (use broth for other purposes). Serve with vegetables and pine nuts. Serve with baguette and pesto