Boiled beef with potato radish salad
Difficulty
Easy Preparation time
1 Hour Cooking time
24 Hours 
Equipment
Instruction
1
Rinse the beef and rub dry. Remove the fat until there is a 2 cm thick layer remaining. Season with salt and pepper. Rub with olive oil.Vacuum seal in a suitable bag with the bay leaves, juniper berries and parsley stems. 2
Preheat the water bath to 62 degrees and cook the beef for 24 hours. 3
Cook the unpeeled potatoes in salted water with the caraway seeds. Leave to cool and peel. Cut into slices and add to a bowl. 4
Peel the shallots and dice finely. Sauté with vegetable oil in a pan. Add the vegetable stock, mustard and apple vinegar and stir. Season with salt, pepper, sugar and nutmeg. Bring the stock to the boil and add a dash of soy sauce. Pour the hot stock over the potatoes. Wash the radishes and cut into slices. Add to the potatoes and mix carefully. 5
Leave the potato and radish salad to rest for 30 minutes. Wash the spring onions and cut into rings. Chop the parsley and mix through the potato salad with the spring onions. 6
Remove the beef from the water bath and leave to cool slightly. Cut into slices. Drizzle with a little olive oil and season with course sea salt. 
