Summary

Ingredients

• 1 bunch soup greens
• 1 onion (s)
• 2 bay leaves
• 1 tablespoon chicken stock (paste)
• some spice
• 1 kg beef (boiled beef)

For the sauce:

• 1 glass mustard, medium hot
• 1 clove garlic
• Pepper, freshly ground
• 2 teaspoons sugar
• 300 ml vegetable oil
• 125 ml beef broth from boiled beef, defatted
• 0.5 ½ bunch basil
• 1 handful chervil
• 0.5 ½ bunch parsley
• 100 g onion (s), finely diced

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Instructions

1. Clean and roughly cut the soup greens and onions.
2. In a saucepan, bring 1 1/2 l cold water, soup greens, onions, bay leaves, stock paste and seasoning to a boil. Add the meat and simmer gently for approx. 2-2 1/2 hours with the pot closed. Let cool in the broth overnight. The next day: Mix mustard, certified garlic, pepper and sugar well. Slowly stir in the oil and finally add the stock. Chop the herbs and fold in. Frozen herbs are also suitable. Cut the meat into thin slices (slightly thicker than sausage slices) and arrange on a platter, coat in layers with mustard sauce and let it steep for at least 5 hours, or better overnight.
3. With fried potatoes with bacon and fresh marjoram and salad.