Cooking with Natura-Beef and Natura-Veal
Natura-Beef carpaccio sandwich
It doesn't always have to be an expensive steak.
Ingredients for 4 people
| 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 |
Ingredients for the vinaigrette
| 1 tsp | herb mustard |
| 3 - 4 tbsp | of white balsamic vinegar or herb vinegar |
| 3 - 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.
Add the boiled meat and 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: www.schweizerfleisch.ch; www.pfister-boezen.ch
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