Boiled beef and vegetables with Frankfurt green sauce
A whole cut of beef gently poached and sliced, with tender vegetables and cold seven-herb and egg sauce.
Active time1 h
Cooking2 h 30 min
Total3 hResting : 30 min
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Ingredients
- 250 g carrots
- 80 g celery stalk
- 40 g chives
- 30 g garden cress
- 40 g flat-leaf parsley leaves
- 200 g turnip
- 250 g onions
- 250 g leek
- 240 g sour cream
- 2 raw whole eggs in their shells
- 480 g plain yogurt
- 900 g boneless beef top round for boiling, in one piece
- 0.3 g dried bay leaf
- 45 g mayonnaise
- 5 g mild mustard
- 2 g black peppercorns
- 1 g ground black pepper
- 8 g fine salt
- 27 g chervil leaves
- 25 g salad burnet leaves
- 35 g sorrel leaves
- 30 g young edible borage leaves
Preparation
Peel the onions. Trim and wash the celery. Place the beef in a stockpot of about 6000 ml, with quartered onions, chopped celery, 5 g salt and bay/peppercorns held in a spice bag. Cover with water. Bring slowly to a simmer, skim and partly cover. Simmer gently for 60 minutes, then about another 60 minutes until fork-tender. Extend if needed without boiling hard.
80 g celery stalk250 g onions900 g boneless beef top round for boiling, in one piece0.3 g dried bay leaf2 g black peppercorns8 g fine salt- stockpot
- lid
- skimmer
- spice bag
Trim and wash the leek. Peel the carrots and turnip. Cut the leek, carrots and turnip into large pieces. Add to the beef for the last 45 minutes until tender without falling apart. Separately, simmer the eggs for 10 minutes, then cool in cold water for 15 minutes and peel. Chop all the whites and yolks together for the sauce.
250 g carrots200 g turnip250 g leek2 raw whole eggs in their shells- knife
- saucepan
- bowl of cold water
Wash and dry all the herbs and remove tough stems to keep the leaves. Chop finely with a knife. Mix yogurt, sour cream, mayonnaise, mustard, chopped eggs, all the herbs, the remaining 3 g salt and ground pepper. Cover and let the flavours mingle for 30 minutes in the refrigerator at no more than 4 °C while the beef cooks.
40 g chives30 g garden cress40 g flat-leaf parsley leaves240 g sour cream480 g plain yogurt45 g mayonnaise5 g mild mustard1 g ground black pepper27 g chervil leaves25 g salad burnet leaves35 g sorrel leaves30 g young edible borage leaves- knife
- bowl
- lid
Lift out the beef and drain all the vegetables. Remove the spice bag. Slice the meat thinly across the grain. Share all the beef and vegetables with all the cold sauce. Discard the cooking broth.
- skimmer
- colander
- clean board
- knife
Allergens
- Celery
- Eggs
- Milk
- Mustard
Composition to check for: Crustaceans, Fish, Gluten, Lupin, Molluscs, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration