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🍽️ Slow-braised beef rump with corn salad and creamy potato vinaigrette

533 kcal · 30 min · 4 servings

Ingredients

• 1000 g Beef rump (well-aged and trimmed)
• Salt
• Pepper
• 200 g Corn salad
• 3 tbsp Olive oil
• 3 pcs Shallots
• 2 pcs Potatoes (floury/cooking type)
• 200 ml Vegetable broth
• 2 tbsp Apple cider vinegar
• 2 tbsp Balsamic vinegar
• 2 pcs Egg yolks
• 1 bunch Flat-leaf parsley
• 1 tsp Medium-hot mustard

Instructions

1. 1. Preheat the oven to 120 degrees Celsius.
2. 2. Heat oil in a large pan over high heat.
3. 3. Sear the piece of beef on all sides until it forms a brown crust.
4. 4. Place the meat in the preheated oven.
5. 5. Braise the meat until it reaches the desired internal temperature.
6. 6. Peel the shallots and cut them into fine dice.
7. 7. Peel the potatoes and cut them into small cubes.
8. 8. Heat 1 tablespoon of oil in a pan and season with salt and pepper.
9. 9. Sauté the shallot cubes in it until translucent.
10. 10. Add the potato cubes to the pan.
11. 11. Cover the potatoes with broth.
12. 12. Cook the potatoes until tender for 15 to 18 minutes.
13. 13. Let the potatoes cool down.
14. 14. Mash the cooled potatoes using a fork or a potato masher.
15. 15. Add vinegar and the egg yolk to the mashed potatoes.
16. 16. Whisk the mixture until smooth.
17. 17. Gradually add broth until the sauce is creamy and semi-liquid.
18. 18. Season the vinaigrette with mustard, salt, and pepper.
19. 19. Fold in the chopped parsley.
20. 20. Stir in the remaining oil gradually.
21. 21. Remove the meat from the oven.
22. 22. Slice the meat into portions with a sharp knife.
23. 23. Serve the meat with the corn salad on top of the potato vinaigrette.

Nutrition per serving

• kcal: 533
• Protein: 60 g · Fett/Fat: 28 g · Carbs: 10 g