Summary

Ingredients

• 1 kg beef from the back the loin
• 1 ½ liters water
• 1 teaspoon salt
• 1 bay leaf
• 5 peppercorns
• 0.5 ½ cube meat stock
• 2 carrot (s)
• 0.25 ¼ celeriac
• 1 parsley root (s)
• 1 leek

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Instructions

1. Briefly wash the meat in cold water. Heat the water with the salt, the bay leaf, the peppercorns and the meat stock cube, put the meat in the hot water and bring everything to the boil. Repeatedly remove the foam that forms with the slotted spoon during the first few minutes of cooking. Cover and cook the meat for 2 hours over a mild heat, leaving a crack between the pot and the lid.
2. Peel or scrape the carrots, celery tuber and parsley root, wash and cut into sticks of the same size. Halve the leek lengthways, wash, remove the bad spots and cut into strips about 2 mm wide. After 11/2 hours of cooking, add the vegetables to the meat and cook at the same time.
3. Lift the meat out of the broth, cut into slices about 1 cm thick and arrange on a preheated plate. Lift the vegetables out of the broth with the slotted spoon and place on the meat slices. Pour a little hot meat stock over the meat and serve.
4. Side dishes: boiled potatoes and horseradish sauce