Braised Beef Hump with Lamb's Lettuce on Potato Vinaigrette

Ingredients

• 1000 g beef hump (well rested and trimmed)
• Salt
• Pepper
• 200 g lamb's lettuce
• 3 tbsp olive oil
• 3 shallots
• 2 potatoes (starchy)
• 200 ml vegetable broth
• 2 tbsp Apple cider vinegar
• 2 tbsp balsamic vinegar
• 2 egg yolks
• 1 bunch flat-leaf parsley
• 1 tsp medium-hot mustard

Instructions

1. 1.

   Preheat the oven to 120°C. Sear the beef in a hot pan with oil on all sides. Then transfer to the oven and cook until the desired doneness is reached.

2. 2.

   Peel the shallots and dice finely. Peel the potatoes and cut into moderately small cubes. Heat salt and pepper in 1 tbsp oil, then sauté the shallot cubes until translucent. Add the potatoes, cover with broth, and simmer for 15‑18 minutes until tender. Let cool.

3. 3.

   Mash the potatoes. Add vinegar and egg yolks, whisking smoothly. Gradually add more broth until a creamy, semi‑liquid consistency forms. Season with mustard, salt, pepper, and parsley. Slowly fold in the remaining oil.

4. 4.

   Remove the beef from the oven, slice with a sharp knife, and serve alongside lamb's lettuce on the potato vinaigrette.