- Cooking at the table
No problem! Here you can set up a new password.
If you don't get an e-mail with your access data, please make sure that you have already registered with us. As soon as you are registered, you can login with your e-mail address and your password.
In case you still have problems logging in, please turn to us by e-mail: email@example.com
Free delivery from CHF 80.-
01. December 2016
Dice the carrots, celeriac and leek finely.
As soon as the meat is tender, remove from tin and keep warm.
Place the pot roast tin on the hob and add all the vinaigrette ingredients. Cook the vegetables in the braising liquid until soft and then season to taste with salt and freshly ground pepper.
Slice up the meat and pour over the warm vinaigrette.
Serve with potato-mascarpone purée and market vegetables.
Braise beef should fillet on low at 80°C for approx. 8 hours. The joint is cooked gently and is therefore juicier with less weight loss.