Boiled meat with micro green salsa verde

Total time: 4hr 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 622 Kcal, 45g Protein, 3g Carbohydrates, 47g Fat


  • Broth
  • 7 dl water
  • 3 dl white wine
  • 1 bay leaf
  • 2 sprigs flat-leaf parsley
  • 1 lemons, use only the juice
  • 1 tbsp salt
  • Meat
  • 800 g boiling beef (z.B. Huftdeckel)
  • Salsa verde
  • 1 tbsp mustard
  • 1 dl olive oil
  • 3 tbsp flat-leaf parsley, finely chopped
  • 1 organic lemon, use grated zest and 2 tbsp of juice
  • 2 tbsp Micro Greens, finely chopped
  • 2 tbsp basil, finely chopped
  • 2 tbsp pitted green olives, finely chopped
  • 4 tbsp almonds, toasted, finely chopped
  • 0.5 tsp salt
  • To garnish
  • 1 dl oil for deep-frying
  • 2 tbsp capers, draind, dabbed dry
  • 30 g Micro Greens

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  • Broth

    Place the water and all the other ingredients up to and including the bay leaf in a tall pan, bring to the boil, season with salt and then reduce the heat.
  • Meat

    Add the meat, cover and leave to infuse just below the boil for approx. 2 hrs. Remove the pan from the heat, allow the meat to cool in the broth. Slice the meat thinly across the grain, plate up.
  • Salsa verde

    In a bowl, mix the oil with all the other ingredients up to and including the salt, spread on top of the meat.
  • To garnish

    Heat the oil to approx. 175°C. Deep-fry the capers for approx. 2 mins. Remove and drain on paper towels. Sprinkle the capers and micro greens on top of the meat and sauce.
  • Serve with:


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