Meats prepared with vinaigrette are an excellent solution to have ready and serve as an appetizer, accompanied by a green leaf salad with cherry tomatoes or a classic Russian salad. Today, we propose preparing a very easy and flavorful peceto with vinaigrette, ideal for those who have yet to finalize their Christmas or New Year's dinner plans. The idea is to skip the typical peceto with anchovy sauce and instead prepare the same meat but...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Boil the peceto in plenty of salted water with one bay leaf for approximately one hour.
Allow the peceto to cool in the water to prevent the meat from darkening.
Slice the peceto into thin slices and arrange them on a serving dish.
In a bowl, combine the chopped hard-boiled egg, chopped parsley, mustard, olive oil, and apple cider vinegar.
Mix well and season with salt and black pepper to taste.
Serve the sliced meat with a bit of vinaigrette drizzled on top.
Pair it with steamed vegetables or a green leaf salad.
Allow the peceto to cool in the cooking water to maintain its color and tenderness.
Prepare the vinaigrette in advance to let the flavors meld together.
Serve with a fresh green salad or steamed vegetables for a complete dish.
What is peceto?
Peceto is a cut of beef, often referred to as beef eye round. It is lean and ideal for boiling or roasting.
Can I use a different type of vinegar?
Yes, you can substitute apple cider vinegar with white wine vinegar or red wine vinegar for a slightly different flavor.
How long should I boil the peceto?
Boil the peceto for approximately one hour or until tender. The cooking time may vary depending on the size of the cut.
Can I make the vinaigrette ahead of time?
Yes, you can prepare the vinaigrette ahead of time and store it in the refrigerator until ready to use.
What can I serve alongside peceto with vinaigrette?
You can serve it with steamed vegetables, a green leaf salad, or even a classic Russian salad for a complete meal.
