Leave a 5cm-thick layer of white fat on the edge of the beef cut. Put all spices in a mortar
Heat a little oil in a saucepan and fry the ground beef until nicely browned, add the finely chopped onion and garlic
Remove the tendons and marinate the beef for 2 to 8 hours. Leave the wooden skewers for a few hours in water; this
Beef is gently tamped with kitchen towels, the tendons are removed with a sharp knife, the beef is massaged vigorously
Wash the wild rice well, drain, and when the water boils, put it in water, along with the salt and saffron. Let them boil
Mix the ready-ground Angus beef with the chopped onion, lightly browned for 2 minutes
Wash and peel the roots: carrots, parsnip, parsley and celery and dice them. Pour a little
Remove the Angus silverside/ eye of round from its’ bag and leave it for half an hour on the table, in order to reach room temperature, lightly dab
Take the beef cut into pieces and place it in a pot with cold water
The Angus Burger, previously brought to room temperature, is kept on the grill for 3-4 minutes on
