Natura-Beef carpaccio sandwich
It doesn't always have to be an expensive steak.
Boiled beef carpaccio as a sandwich filling
Ingredients
| 400 g | boiled meat or boiled meat leftovers | |
| 1 | large onion, halved | |
| 100 g | carrots, cut | |
| 100 g | leek, cut | |
| ¼ | celery tuber, cut | |
| 1 | bay leaf | |
| 2 | cloves | |
| Salt or bouillon | ||
| 4 | tomatoes | |
| Baguette or small bun | ||
| For the vinaigrette | ||
| 1 tsp | herb mustard | |
| 3 to 4 tbsp | of white balsamic vinegar or herb vinegar | |
| 3 to 4 tbsp | of rapeseed oil | |
| 1 tbsp | of basil, possibly purple, finely chopped | |
| Salt, pepper basil for garnish | ||
Preparation
- Cover the onions with bay leaves
- Put the carrots, leeks and celery in the pan and fill with fresh water
- Bring to the boil, season with salt and stock and add the boiled meat
- Boil gently at low level for 1–1½ hours (or ½ cooking time in a pressure cooker)
- Cut the chilled boiled meat into thin slices, possibly with the slicer
- Mix all the ingredients for the vinaigrette, season
- For the carpaccio, drizzle the sliced beef slices with vinaigrette, garnish
- For the sandwiches: cut the baguettes or small rolls lengthways, toast as desired, drizzle the cut surfaces with a little vinaigrette. Put the boiled meat and tomato slices in it, garnish, enjoy fresh ...
Sources: schweizerfleisch.ch | pfister-boezen.ch
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