Beef on Thread

Spice the onions with the cloves. Clean the vegetables and cut them into coarse pieces and put them with the onion and herbs and spices in a high saucepan and roast them briefly but sharply. Add about 2 liters of water and let it boil. Season with a little pepper & salt. Make the ingredients about half an hour.

Wrap the beef with spaghetti like a rolled roast, but leave plenty of spaghetti at the ends to tie the meat to a wooden stick or wooden spoon. Sear briefly all around and then hang suspended in the bubbling boiling clear soup so that it is completely covered with liquid.

Cook the meat at a low simmer for 16 min for saignant (English), 24 min for à point (medium). The meat is ideal when it feels like the tip of your nose (does not apply after cosmetic surgery!).

Remove the meat from the cooking pot and rest for about 1 min and cut into fine tranches.

Goes well with: Potatoes of all kinds, cold spicy sauces (horseradish, green sauce etc).

Our tip: It is best to use fresh herbs for a particularly good aroma!

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