Boiled Beef on Root Vegetables with Horseradish and Boiled Potatoes

(circa 60 min) Remove the peel from one onion, finely dice it, halve the other onion with the peel and brown well in a dry hot frying pan.

Tie together half a stalk of leek, 1/4 tuber of celery, one carrot for soup vegetables. Peel the remaining carrots, celery and butter beet. Clean leeks and dice half, cut other half into sticks. Peel, clean, and dice potatoes. Cut chives into rolls. Peel horseradish and grate finely.

Boil 1 1/2 liters of water, add a little salt. Add peppercorns, greens, boiled beef, cloves, juniper, bay leaf and browned onion and simmer for about 1 1/2 hours. Saute onion in olive oil until translucent*, add vegetables and potato cubes, pour in boiled beef stock. Bring to a simmer, season with salt, pepper and nutmeg – add chives at the end.

Sauté vegetable sticks in hot olive oil, add a little clear soup, cook until al dente, season and arrange as a bed on a plate. Cut the meat into slices, put them on top, sprinkle the horseradish on top. Serve the boiled potatoes separately and garnish with thyme.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe)

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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