Boiled calfskank with pepper aioli

Ingredients for Boiled calfskank with pepper aioli

Instructions for Boiled calfskank with pepper aioli

To prepare the Boiled calfskank with pepper aioli recipe, please follow these instructions:

Put the meat in a pan and pour boiling water to cover it. Bring it to the boil and foam the soup.
Add onions and carrots cut into smaller pieces, salt, peppercorns, bay leaves and thyme. Let the meat boil for a little heat for 1-1 ¼ hours until it is tender.

Cool the meat in the soup. Clean the vegetables and cut them into 2 cm thick beams. Remove the meat from the soup. Put the soup and boil it for approx. The half. Place the meat on the vegetables and warm it well. Put meat and vegetables on a dish or portionwise and pour a little of the soup over.

Pepper-aioli: Mix egg yolks, garlic, salt and vinegar and pink pepper in a bowl. Pour the oil dropwise at the beginning and whip vigorously. Continue with more oil at a time until all the oil is used. Season with coarse pepper and whip. A little water in if the sauce seems too thick.

Meat and vegetables are served with the powerful pepper aioli.