Summary

Ingredients

• 1 ½ kg boiled beef
• 1 bunch soup greens
• 1 parsley root (s), optional
• 2 onions)
• 10 allspice grains
• 10 juniper berries
• 20 peppercorns
• 2 bay leaves

For the vinaigrette:

• 1 large onion (s), red
• 3 medium pickled cucumber (s)
• 0.5 ½ bunch chives
• 2 egg (s), only the egg white
• 3 tablespoon balsamic vinegar, lighter
• 2 teaspoons mustard, medium hot
• 6 tablespoon olive oil
• salt and pepper
• 750 ml boiled beef broth

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Instructions

1. Put the boiled beef with the fat rim and chopped soup greens, parsley root, onions, allspice grains, juniper berries, peppercorns and salt in the saucepan with enough water to cover the meat. Cover everything with a lid and let it simmer for at least 3 hours until the meat is tender. Let the boiled beef cool completely, otherwise it won`t cut so well. Remove the edge of fat and save the broth.
2. Cut the meat into thin slices across the grain and place in a higher bowl. An electric knife is great for thin slices.
3. For the marinade, boil the eggs hard. Just cut the egg white into small cubes. Also cut the red onions and the pickles very small. Mix approx. 500 to 750 ml of the collected stock (as required) with olive oil, mustard, vinegar, salt and pepper and season to taste. Add chopped onions, cucumber, egg white and chives and stir in. Depending on the season, radishes also go well with it.
4. If the broth and the ingredients are too much for you, you can simply reduce. (Since I cook to my mouth, it was a bit difficult to give more precise information).
5. Pour the vinaigrette over the boiled beef slices so that it is barely covered and the slices sit well in the marinade. Chill for several hours and let it steep (preferably overnight).
6. The boiled beef is super tender and has a great taste thanks to the vinaigrette. If it is served on a buffet it is sufficient for more than 8 people.