Summary

Ingredients

• 1 kg beef, (boiled beef)
• 1 bunch soup greens, cleaned
• salt and pepper

For the vinaigrette:

• 2 tablespoon raisins
• 8 small tomato (s), (date tomatoes)
• 1 pickle (s)
• 2 tablespoon capers
• 0.5 ½ onion (s), red
• 2 teaspoons, heaped ginger, candied in syrup
• salt and pepper
• 1 teaspoon sugar
• 200 ml boiled beef broth
• 3 tablespoon balsamic vinegar
• 2 tablespoon olive oil
• 2 teaspoons, heaped mustard (Dijon)
• 2 egg (s), hard-boiled and diced
• 1 bunch chives, cut into rolls

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Instructions

1. Put the boiled beef with the soup greens, salt and pepper in a saucepan and cover with water. Bring to the boil and then let simmer for approx. 2-2.5 hours. Let the meat cool in the broth, preferably overnight.
2. For the vinaigrette, finely dice the raisins, tomatoes, cucumber, capers and onion. Mix everything with the remaining ingredients to make a vinaigrette and season well.
3. Cut the meat into thin slices. Spread the vinaigrette on top and let everything steep in the refrigerator.
4. Just before serving, sprinkle the egg and chives over the top.