Natura-Beef carpaccio sandwich

It doesn't always have to be an expensive steak.
    Boiled beef carpaccio

Boiled beef carpaccio as a sandwich filling


400 g   boiled meat or boiled meat leftovers
1   large onion, halved
100 g   carrots, cut
100 g   leek, cut
¼   celery tuber, cut
1   bay leaf
2   cloves
    Salt or bouillon
4   tomatoes
    Baguette or small bun
For the vinaigrette
1 tsp   herb mustard
3 to 4 tbsp   of white balsamic vinegar or herb vinegar
3 to 4 tbsp   of rapeseed oil
1 tbsp   of basil, possibly purple, finely chopped
    Salt, pepper basil for garnish


  1. Cover the onions with bay leaves
  2. Put the carrots, leeks and celery in the pan and fill with fresh water
  3. Bring to the boil, season with salt and stock and add the boiled meat
  4. Boil gently at low level for 1–1½ hours (or ½ cooking time in a pressure cooker)
  5. Cut the chilled boiled meat into thin slices, possibly with the slicer
  6. Mix all the ingredients for the vinaigrette, season
  7. For the carpaccio, drizzle the sliced ​​beef slices with vinaigrette, garnish
  8. For the sandwiches: cut the baguettes or small rolls lengthways, toast as desired, drizzle the cut surfaces with a little vinaigrette. Put the boiled meat and tomato slices in it, garnish, enjoy fresh ...

Sources: schweizerfleisch.ch | pfister-boezen.ch