Boiled Meat Carpaccio

Rating: 3.5957 / 5.00 (47 Votes)

Total time: 1 hour

Servings: 4.0 (servings)



For the boiled meat carpaccio, place the boiled meat in a frying pan.

Remove the skin from the carrot and cut into wheels. Clean the leek carefully, cut away the root end and cut into quarters. Remove the skin from the onion, cut it in half and add the cloves and bay leaves. Mix everything with the mustard seeds, peppercorns and salt to the boiled meat. Fill up with cold water, the ingredients should be covered.

Let it boil slowly. Cook the meat for 1 1/2 to 2 1/2 hours before it reaches the boiling point, depending on the quality. Remove and cool. (Strain the soup and bring to the table as a soup, for example).

Cut the boiled meat into fine slices, this is best done with a slicer. Spread out brick-like on plates. Remove the peel from the cucumber, cut in half lengthwise, remove the seeds and chop into small cubes. Cut the Parmesan into shavings with a peeler.

Rinse the sprouts briefly under cold water and drain very well.

Spread the Parmesan, cucumber, sprouts and olives evenly over the boiled meat. Stir through balsamic vinegar and mustard, red wine vinegar, salt, pepper and olive oil. Drizzle the sauce over the ingredients before serving.

Preparation Tip:

For the boiled meat carpaccio, use your favorite red wine for cooking!

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