Thai beef salad

Name: Thai beef salad
Ingredients: 10 g Ketjap; 1 units.items Garlic clove; 60 g Beef silverside; 5 g Boemboe Bali; 0.5 units.items Little gem; 0.2 units.items Winter carrot; 1 units.items Cucumber; 0.2 units.items daikon; 50 ml Coconut milk; 50 ml Sushi vinegar; 50 g Boemboe gado gado; 20 ml Olive oil; 3 units.items Radish

Sous-vide cooked beef mouse, filled with sweet and sour vegetables, served with gado gado cream and Korean crumble. Approximate cost price per person: €2.42.

Rundermuis, known from carpaccio and roast beef, is tender and yields many servings. Here it is cooked sous-vide and filled with sweet and sour vegetables. Served with a gado gado cream and a Korean crumble.

Ingredients

10gKetjap

1units.itemsGarlic clove

60gBeef silverside

5gBoemboe Bali

0.5units.itemsLittle gem

0.2units.itemsWinter carrot

1units.itemsCucumber

0.2units.itemsdaikon

50mlSushi vinegar

50mlCoconut milk

50gBoemboe gado gado

20mlOlive oil

3units.itemsRadish

Preparation

Sear the beef mouse all around in a frying pan.
Vacuum seal it with the finely chopped garlic, boemboe Bali, and ketjap.
Cook sous vide at 54°C for 60 minutes.
Let cool in the marinade.
Once completely cooled, slice thinly on the slicer.
Save the marinade for the vinaigrette.

Cut a Little Gem lettuce lengthwise into four quarters.
Sear the Little Gem in a hot frying pan with a little neutral oil until golden brown.

Slice the vegetables into even thickness on the slicer.
Then cut these slices into strips. Make sure each vegetable is the same length.
Heat the sushi vinegar and add it warm to the vegetables. Let cool in this until use.

Bring both ingredients to a boil together and stir well.
Let cool in a piping bag until use.

Place the vegetables on a slice of beef and roll up tightly.
Arrange these on the plate with two small heads of seared lettuce.
Pipe dots of Gado Gado cream in between and insert thin slices of radish.
Make a vinaigrette from the beef marinade and the oil and dress this on the plate.