Boiled Beef and Pickled Vegetable Salad

chef recipe

Boiled Beef and Pickled Vegetable Salad
Insalata di manzo vollito con Verdure sott'aceto

Pickled Vegetables

	Tomokazu Hino

Serves 4

Main ingredients: 500g beef rump (uncut) 1 carrot 1 stalk celery 1 onion 1 bay leaf 5 pepper corns 3～8 anchovies Extra-virgin olive oil Salt and pepper Balsamic vinegar Pickled Vegetables

Cut the carrot, celery and onion into small chunky pieces. Fry them in a pan and allow them to cool.
Boil the beef briefly and soak in cold water immediately. Sprinkle with salt and pepper. Put the beef in a vacuum-pack bag, add a small amount of water, olive oil and the vegetables prepared in 1, along with the bay leaf and the pepper corns, and vacuum pack.
Insert a thermometer into the center of the beef, and cook in a steam convection oven at 80 ℃ until the center temperature reaches 58 ℃. Then,chill the beef rapidly.
Cut the beef into pieces the same size as the vegetables. Combine the beef and vegetables with the pickled vegetables. Add salt, pepper, balsamic vinegar, olive oil and the anchovies, mix the entire ingredients and serve in a dish.

**Note**
When employing the vacuum-pack cooking method, pay special attention to sanitation and make sure your hands and cooking utensils are properly disinfected.

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