Boiled beef with herb sauce with bouillon vegetables

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Directions

1. 1

   Defrost beans at room temperature. Wash the meat, drain. Peel and halve the onion and fry in a pan without fat for about 5 minutes on the cut surface. Boil up about 3 litres of water, bay leaf, juniper, cloves, salt, onion and peppercorns in a large pot. Add the meat and simmer at medium heat for about 2 1/2 hours

2. 2

   Clean or peel and wash the soup greens. Cut celery into 2-3 pieces. Cut leek and carrots roughly into pieces. Add vegetables to the meat after about 15 minutes. In the meantime, use a skimmer to skim the resulting foam from the broth

3. 3

   Press the beans out of their skins. Clean the cauliflower, cut it into florets from the stalk, wash it and, depending on size, halve or quarter it. Peel, wash and quarter carrots. Peel, halve and slice the kohlrabi. Peel and wash the potatoes and cut them into halves or quarters, depending on size

4. 4

   Remove meat from the stock and keep warm. Pour stock through a sieve into a wide pot. Bring to the boil and cook the potatoes for about 20 minutes. After about 10 minutes add carrots and cauliflower. Add the beans for the last 2 minutes

5. 5

   In the meantime, wash the herbs for the herb sauce, shake dry, pluck the leaves from the stems and chop finely. Cut cress from the bed. Mix yoghurt, mayonnaise, vinegar and herbs. Season to taste with salt and pepper

6. 6

   Cut the meat into slices with a sharp knife. Arrange bouillon vegetables, meat and sauce. Use broth for other purposes

Nutrition Facts

KCAL
750 kcal

CARBS
40 g

FATS
40 g

PROTEINS
55 g