A simple dish with deep local roots: marinated boiled beef is a traditional South Tyrolean summer specialty, usually served cold. Slowly cooked beef is sliced thinly and dressed with vinegar, oil and onion, creating a dish that is both delicate and full of character.
Ingredients for 4 people:
- 1,000 g beef topside or boiled beef cut
- 2 carrots
- 1/2 leek
- 1/2 celeriac
- 1 parsley root
- salt
- a few peppercorns
- white vinegar
- oil
- 1 onion
Preparation:
Roughly chop the vegetables. Fill a large pot with water, add the vegetables, salt and peppercorns, and bring everything to the boil. Then place the beef into the stock so it can cook slowly and evenly.
Method:
Cook the beef covered for about 1.5 hours, until tender. Remove it from the broth and allow it to cool slightly. Slice it thinly and arrange it on plates. Dress with vinegar and oil, then finish with onion rings. For an even fuller flavour, the meat can be left to rest briefly before serving.
We hope you enjoy preparing this dish and wish you a wonderful meal!
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