Potato Rösti filled with Viennese boiled beef served as street food
Preparation
- Fillet of beef, boiled: Prepare the cold water with all the ingredients except the boiled beef, lovage and Brunoise root vegetables. Bring to the boil briefly, add the boiled beef and leave to simmer for approx. 4 - 5 hours. Finally, add the lovage and leave to infuse. Tear the boiled beef into pieces, mix with the Brunoise root vegetables and some soup and keep warm.
- Deep-fried root vegetables: Mix the Julienne root vegetables with the cornflour, deep-fry at 180 °C, drain and place in a paper-lined dish. 3. Horseradish with apples: Mix the ingredients and season to taste.
- Horseradish with apples: Mix the ingredients and season to taste.
- Chive sauce: Soak the toast bread in the milk and mix with the mayonnaise, salt and pepper. Grate the eggs and mix into the sauce with the chives just before serving.
- Baby spinach leaves: Wash, drain and keep ready for serving.
- Creamed spinach: Heat and place on one side.
- 11er Pan Rösti: Prepare in a contact grill according to the instructions on the package, cut in half and slice horizontally on the cut surface. Open slightly and allow the steam to escape.
- SERVING SUGGESTION Fill the halved Pan Rösti with the warm boiled beef, top with the creamed spinach and finish with apple horseradish and chive sauce. Finally, garnish with fresh baby spinach and fried root vegetable
Ingredients
-
3 11er Pan Rösti homemade style
300 g 11er Creamed spinach -
Fillet of beef, boiled:
2.5 l water
300 g mirepoix
25 g salt
5 g peppercorns
3 cloves
3 bay leaves
1 pinch of nutmeg, grated
3 halves of onions, with skin, browned
2 garlic cloves, cut in half, browned
1 fillet of beef à1 kg
1 bunch of lovage
150 g Brunoise root vegetables, boiled -
Root vegetables, deep-fried:
200 g Julienne root vegetables
50 g cornflour -
Horseradish with apples:
350 g apple sauce
100 g horseradish
Salt, pepper -
Chive sauce:
100 ml milk
70 g toast bread w/o crust
150 g mayonnaise
2 hard-boiled eggs
15 g chives, fresh, finely chopped
Salt, pepper -
As garnishing:
30 baby spinach leaves, fresh