Cold, cracked beef / calf-tip breast with vegetables and cream pepper

Ingredients for Cold, cracked beef / calf-tip breast with vegetables and cream pepper

Instructions for Cold, cracked beef / calf-tip breast with vegetables and cream pepper

To prepare the Cold, cracked beef / calf-tip breast with vegetables and cream pepper recipe, please follow these instructions:

Boiling the cheek:
The tip is covered with cold water in a spacious pot and put on low heat. When it starts to boil, grease and cloudiness shake away with a sauce. Add spices carrot, onion and celery. The spine boils for approx. 3 hours until it is tender.

Take the spine up, the layer is poured and poured over the meat, after which meat and make-up are cooled, for example. In cold water bath.

Cooking vegetables:
The vegetables are flushed. Add a pot of water and add 1 tablespoon of oil. Pears cut into pieces of 6 cm and cauliflower and brocoli are divided into bouquets. When the water boils, the vegetables come in and boil approx. 5 min until they are tender but still crisp. Take them up with a bale and drip with a little balsamic vinegar.

Cream Cream Preparation:
Peel and grind horseradish fine. Whip the cream of cream and taste it with pepperod, lemon, salt and pepper.

serving:
Cut the cold blasted tibos into nice slices and put them on a dish together with the vegetables. The cream potatoes are served in a bowl and served together with coarse bread.