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Digged Calveculotte

Appetizers
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Digged Calveculotte

"mixed salad URf.eks. lolla rossa
1 kg Trimmed silverside beef "
1 dl Balsamic vinegar
1 tbsp Mixed (black, white, rose) letknuste peppercorns
1 tbsp Dijon mustard
1 tbsp Fine cut Basil
1 small Finely chopped onion
1 dl Coarse salt
1 dl Sugar
2 tbsp Dried parsley
3 tbsp Mixed dried herbs URf.eks. Basil, Sage, oregano, thyme
3 Solid mango fruits (Alternatively papaya fruit or orange)
3 tbsp Fine cut parsley
3 tbsp Wine vinegar
6 tbsp Finely cut chives
9 tbsp Olive oil

Instructions for Digged Calveculotte

To prepare the Digged Calveculotte recipe, please follow these instructions:

Marinating:
Mix the salt, sugar, pepper, parsley and spices together and rub the culotten well with the mixture. Bring culottas and balsamic vinegar into a freezer bag. Push the air out of the bag so the marinade encloses the meat and close the bag. Place the bag in the refrigerator for 3-4 days and turn the bag in between

Remove the meat from the bag and dry it thoroughly and cut it into very thin slices. Put the meat slices on a plate. Peel the mango fruit, cut into thin boats and put them at the meat.

Salad: Mix the oil, mustard, onion and herbs together and rinse the salad. Put the salad leaves on the plate with the meat and pour the spice oil over.

tips:
Digged calves can stay for a week in the refrigerator and can be frozen.

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