Digged Calveculotte

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Digged Calveculotte

		"mixed salad URf.eks. lolla rossa
1	kg	Trimmed silverside beef "
1	dl	Balsamic vinegar
1	tbsp	Mixed (black, white, rose) letknuste peppercorns
1	tbsp	Dijon mustard
1	tbsp	Fine cut Basil
1	small	Finely chopped onion
1	dl	Coarse salt
1	dl	Sugar
2	tbsp	Dried parsley
3	tbsp	Mixed dried herbs URf.eks. Basil, Sage, oregano, thyme
3		Solid mango fruits (Alternatively papaya fruit or orange)
3	tbsp	Fine cut parsley
3	tbsp	Wine vinegar
6	tbsp	Finely cut chives
9	tbsp	Olive oil

Instructions for Digged Calveculotte

To prepare the Digged Calveculotte recipe, please follow these instructions:

Marinating:
Mix the salt, sugar, pepper, parsley and spices together and rub the culotten well with the mixture. Bring culottas and balsamic vinegar into a freezer bag. Push the air out of the bag so the marinade encloses the meat and close the bag. Place the bag in the refrigerator for 3-4 days and turn the bag in between

Remove the meat from the bag and dry it thoroughly and cut it into very thin slices. Put the meat slices on a plate. Peel the mango fruit, cut into thin boats and put them at the meat.

Salad: Mix the oil, mustard, onion and herbs together and rinse the salad. Put the salad leaves on the plate with the meat and pour the spice oil over.

tips:
Digged calves can stay for a week in the refrigerator and can be frozen.