Summary

Ingredients

• 1 kg beef (cross rib), freshly cooked
• 1 teaspoon thyme, fresh
• 1 tablespoon basil, fresh
• 1 teaspoon tarragon, fresh
• 1 onion (s)
• 50 g butter
• 1 tablespoon mustard
• 1 tablespoon vinegar
• 1 teaspoon sugar
• 1 tablespoon capers
• 1 medium pickled cucumber (s)

Print Recipe Pin Recipe

Instructions

1. Cook the beef in salted water for about 45 minutes. Remove the bones from the cooked beef. Save the broth. Cut the meat into bite-sized pieces and keep warm in the broth.
2. Finely chop the herbs and the onion and sauté in a pan with the butter, add 1/8 liter of the broth. Remove the finely chopped meat from the broth and simmer in this herb and onion stock for about 15-20 minutes.
3. Arrange on a preheated plate.
4. Mix the sauce with the mustard, vinegar and sugar. Add the finely chopped capers and the finely diced pickles. Serve the sauce with the meat.
5. Potato dumplings also taste very good.