Slices of beef with green sauce

Hi guys, the heat has finally arrived, and with it also a little happiness, let's face it: even the tables seem to rejoice and brighten up with colors. For this reason, today I would like to offer you an ideal dish for the summer, fresh, light and with few calories: the slices of beef with green sauce. Rather than dwell on the precise doses, in this video recipe I would like to deepen the cooking method and the extremely particular presentation of this dish. In the meantime, let's see what we need, then I'll explain how this fantastic beef is cooked perfectly.

Video of the Recipe

Problems with playing the video? Reload the video from youtube.

Identity Card of the Recipe

• 117 KCal Calories per serving

• Ingrediants

  For the meat

  • q.s. (about 700 ml) of vinegar
  • q.s. (about 700 ml) of water
  • 800 g of silverside or another type of beef
  • a pinch of salt

  For the green sauce

  • q.s. of salt
  • 60 g (1 medium) of eggs
  • About 30 g of gherkins
  • About 100 ml of vinegar
  • 30-50 g of stale bread
  • 2-3 tablespoons of extra virgin olive oil
  • 30 g of green olives
  • 30 g of capers
  • 2 anchovy fillets
  • 80 g of clean parsley leaves
  • q.s. of pepper

  Materials Needed

  • Large bowl
  • Casserole
  • Glasses or cups (for measuring the amount of liquid)
  • Slicer or sharp knife

  Preparation

  Round meat is obtained from the rear thigh of the beef: it is a single muscle, round, compact and very lean.

  1. Macerate the round meat for 4 hours in a solution of water and vinegar in equal parts: the amount of water and vinegar depends on the size of the bowl chosen and the size of the meat: consider that the marinade must always cover the meat to at least over 3 cm.
  2. Remove the meat from the liquid and discard the marinade.
  3. Boil the water and vinegar (still in equal parts) and boil the silverside for an hour and a half. Allow the meat to cool completely in the same cooking liquid.

  Did you know that
  Allowing the meat to cool in the cooking liquid is an important precaution to prevent the rump from undergoing sudden changes in temperature: in this way, hardening of the meat is avoided.

  4. After at least 4 hours in the cooking liquid, let the meat cool in the refrigerator.
  5. Once cold, cut the baby walker into rather thin slices: for this purpose, we recommend the use of a slicer, but a very sharp knife is also sufficient.
  6. At this point, arrange the slices of beef on a serving dish, accompanying them with abundant green sauce prepared by chopping parsley, some anchovies, a bit of olives, a couple of gherkins, some capers, bread soaked in vinegar, salt, pepper, a hard-boiled egg and a little extra virgin olive oil.

  Alice's comment - PersonalCooker

  Extremely refined, beef in green sauce is an ideal dish for the summer. I have proposed this wonderful meat with green sauce, but you can clearly accompany it with another sauce, such as tuna or tartar. . I hope I was clear and exhaustive and if you have any questions or requests, write me below or directly on My-personaltrainer.it.

  Nutritional values ​​and Health Comment on the recipe

  Slices of beef with green sauce are a dish based on meat and eggs; they bring a fair amount of fatty acids and an "excellent portion of high biological value proteins. The slices of beef with green sauce also provide a considerable amount of cholesterol, therefore, their medium portion (although characterized by a moderate energy density) does not it should exceed 200-300g total (230-350kcal).