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Boiled beef with roast potatoes, root vegetables, Lardo and mostarda of Tropea onions

Boiled beef with roast potatoes, root vegetables, Lardo and mostarda of Tropea onions

A recipe from the Hotel Restaurant Waldschenke

Ingredients
Beef 800 gr
Potatoes 500 gr
Root vegetables (carrots, celeriac, parsley root) 400 gr
Lardo 8 Slices
Tropea Onions 200 gr
Olive oil 50 gr
Mustard seeds 1 tsp
Peperoncino Sauce 40 gr
Spices
Red Wine, Vinegar 1 shoot
Honey 40 gr

Preparation
Cut root vegetables such as carrots, celeriac, yellow carrots and parsley root into cubes and blanch in salted water, remove and cool in ice water. Quickly brown the beef joint in the pan, then put in the vegetable water and leave to simmer for around 1 hour, depending on size. Peel and cut the potatoes, then slowly boil in salted water with a dash of vinegar. Cut the Tropea onions into julienne strips, lightly brown in olive oil, caramelise with a little honey, slake with a little red wine and then pour soup over. Add mustard seeds and peperoncino sauce, reduce and season with the herbs. Remove the beef joint from the soup, cut into slices, toss the root vegetables and potatoes in butter, roll a few slices of Lardo in the onion Mostarda and arrange on plates.
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