Summary

Ingredients

• 400 g boiled beef
• 1 package soup vegetables
• 2 marrow bones
• 250 g Emmentaler
• 2 egg (s)
• 1 onion (s)
• Pickled cucumber (s) or gherkins
• 1 teaspoon, heaped mustard, medium hot
• Wine vinegar
• oil
• Salt and pepper
• 1 shot Maggi
• 100 ml cucumber water

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Instructions

1. Cook the salted and peppered boiled beef with the soup vegetables and 2 marrow bones for about 2 hours. The broth can then be used wonderfully as a soup.
2. While the meat is cooking, prepare the other ingredients. Boil the eggs hard, rinse with cold water and let them cool down.
3. Quarter and dice the cucumbers. Cut the cheese into strips and the onions into small cubes.
4. Put everything in a bowl. Peel the eggs, cut them into small cubes and add them to the bowl with the other ingredients.
5. When the meat has finished cooking, it should cool down a bit first. Cut the still warm meat into fine strips and add to the other ingredients in the bowl.
6. Then add salt, pepper, vinegar, oil, mustard, Maggi and a little cucumber water to the ingredients, stir well and season to taste.
7. The beef salad tastes lukewarm very tasty. But even if it has been pulled through properly, it tastes fantastic the next day. A fresh baguette tastes best with it.