Wednesday, July 4, 2012

Boiled beef with egg vinaigrette

Our cooking classes have been going on for some time now, and though sadly I`ve only been able to make 3 of them, they are a ton of fun. It`s a great way for picky me to try a variety of new things that I would never think about making from a cookbook.  Last time, it was carrot soup with cream and pistachios. Not something I would try, but it was excellent. I will make it soon and post the recipe.

This time, we made a beef appetizer that was absolutely fantastic. We also made a leek potato gratin that we thought looked so great that we convinced him to make one more. Lamb was also on the menu. Unfortunately I am not a fan, especially of rare lamb..or any rare meat for that matter, but most everyone else seemed to inhale it, so I`m sure it was good as well!  For dessert, there was an apple tart that was light and fluffy...will be making that again as well!  I will be breaking this post up into sections so it is not too long.

On to what you`ve been waiting Now I haven`t made this at home yet, but I did help make it, and I have enough pictures I think for you to see what`s going on.  If you live near Thalwil, you should definitely stop in at Restaurant Gleis 1, say hi, and have something to eat.

Boiled Beef with a homemade vinaigrette and egg

What you need for the beef:

 A large piece of beef, not of great quality as you will be boiling it for about 2 hours.
1 Celeriac bulb, cubed
1 leek, green part only
2 onions, sliced in half
5 cloves of garlic, peeled and crushed
3 bay leaves
3 peeled carrots

Fill a large stock pot with water, enough that it will cover the piece of beef you have, along with some room left for your vegetables. Heat on medium.

Cut the green part of the leek off and toss it in the water, add the bay leaves

In a large pan, add some oil and sear the beef on both sides so that it is a nice brown color. Put it in the water.  Cut your onions in half, leaving the skin on. Put them cut side down in the same ban and briefly sear them. Add them, as well as your garlic to the water.

 Add your carrots
Peel your celeriac and cut it into cubes. Add to the water. 

Simmer for 2 hours, or longer as needed for the beef to be tender. The left over water will become a wonderful bouillon. 

You can make the beef a day ahead if you would like. We were told that the vinaigrette also goes well with whatever left over meat you happen to have for a nice cool summer dinner. 

To make the vinaigrette you will need:

1/2 cup Mustard
3/4 cup Red wine vinegar
3 small pickles
1 - 2 Tbsp capers
1/2 cup pearl onions
3 hard boiled eggs
4 boiled, peeled and diced tomatoes
fresh chives
drizzle of olive oil
salt and pepper to taste

Take out the stem part of the tomatoes and put it into a small part of boiling water for 2 minutes. Peel the skin from them and then dice them. 

Dice the pickles, onions and capers.

In a mixing bowl, put your mustard and vinegar. Mix well. 
Add the pickles, onions and capers. Mix well. Add the tomatoes. 
Dice the eggs and add them, and then slice the chives and add them as well. Mix well and then add a little bit of olive oil. Serve on top of the beef. 

And here is the final product, with the addition of some melon balls.