Roast beef from peeseind with white cabbage, caraway seeds and mashed potatoes

Name: Roast beef from peeseind with white cabbage, caraway seeds and mashed potatoes
Ingredients: 10 g Salt; 1 Yellow onion; 2 Garlic cloves; 30 ml Olive oil; 300 g White cabbage; 1 kg Beef tendon end; 20 g BBQ beef rub; 4 g Caraway seeds; 150 ml Olive oil; 350 ml Whole milk; 600 g Lutosa mashed potatoes; Potato paper

Tender roast beef with smooth, olive oil-rich mashed potatoes and spicy white cabbage with caraway seeds. Approximate cost per person: €2.47.We understand that the cost price determines the margin. That is why our chefs are happy to work with you and together we assess the main ingredients, such as fish, meat, and game & poultry, which have the greatest impact on purchasing costs. We inspire you with tasty, seasonal dishes so that you maintain optimal control over your purchasing and retain a healthy margin.

Ingredients

10gSalt

1kgBeef tendon end

20gBBQ beef rub

1Yellow onion

2Garlic cloves

30mlOlive oil

300gWhite cabbage

4gCaraway seeds

150mlOlive oil

350mlWhole milk

600gLutosa mashed potatoes

Potato paper

Preparation

Remove the membranes from the tip of the silverside and cut out the small herringbone.
Sprinkle the meat with salt and BBQ Rub.
Roll up the meat and secure with butcher's twine.
Cook sous-vide at 52°C for at least 6 hours.
Sear the roulade all around and slice into thin pieces.

Finely chop the onion and garlic and sweat in plenty of olive oil with the caraway seeds.
Add finely sliced white cabbage, sprinkle with salt, and let stew gently with the lid on the pan.
Season with pepper and salt.

Bring the milk to a boil with olive oil. Dissolve the instant mashed potato flakes in it.
Season with pepper, salt, and nutmeg.

Fry a potato skin for 8 seconds until golden brown. Break into large shards.
Place a generous amount of mashed potatoes on the bottom of the plate and cover with lukewarm roast beef.
Top with the white cabbage and playfully insert the shards in between.