Marinated Boiled Beef in Sake with Chinese Cabbage and White Radish

Cut the parried boiled beef into thin slices. Boil the ingredients for the marinade, add the roasted sesame seeds and cool. Pour it over the meat slices and let it marinate for at least 6 hours. For the vegetables, caramelize the sugar with the butter, extinguish with the vinegar and cook. Add the shallots and the radish, boil the radish juice, extinguish with the white wine and add all the spices. At the end add the Chinese cabbage and simmer for five minutes. Season the vegetables with 1-2 tsp of marinade. Heat the cabbage leaves in butter for the garnish, spread evenly on plates and arrange the vegetables on top. Fry the marinated meat slices briefly in hot olive oil on one side and arrange on top of the vegetables. Serve with the radish slices tossed in butter and sesame seeds.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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