Summary

Ingredients

• 750 g beef, (boiled beef)
• 2 beef marrow bones
• 2 teaspoons salt
• 1 onion (s)
• 1 bunch soup vegetables
• 1 teaspoon black peppercorns

For the marinade:

• 100 ml olive oil
• 6 tablespoon white wine vinegar
• Tabasco, to taste
• salt
• sugar
• 1 bunch spring onion (s)
• 2 tomato (s)
• 2 tablespoon parsley, finely chopped
• 1 tablespoon dill, finely chopped
• Horseradish, freshly grated (to taste)

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Instructions

1. Roughly dice the soup vegetables. Peel the onion and halve it. Roast the cut surfaces in a pan over medium heat for 2–3 minutes.
2. Bring 2 liters of water with the salt to a boil in a large saucepan over medium-high heat. Add the beef, marrow bones, soup vegetables, onion halves, and peppercorns. Cover and simmer over low heat for 2 hours.
3. While the beef cooks, clean the spring onions and cut into very thin rings. Peel the tomatoes, cut them in half, remove the seeds, and cut into small cubes. Chop the parsley and dill finely.
4. Mix the olive oil, vinegar, Tabasco, sugar, and salt in a bowl. Taste and adjust seasonings as needed. Stir in the spring onions, diced tomatoes, dill, and parsley. Add enough cooled beef broth to create a well-mixed marinade that is not too watery.
5. Remove the beef from the broth and let it cool completely. Cut into thin slices. Arrange on a deep platter or place portions on individual plates. Drizzle with the marinade. Sprinkle with freshly grated horseradish just before serving.