Boiled beef with bouillon potatoes and beetroot salad

Ingredients for 4 servings:

• 1 kg beef (preferably boiled beef)
• Water
• salt and pepper
• lovage
• 1 carrot(s)
• 500 g potatoes
• 200 g carrot(s)
• 2 tsp meat broth
• 2 tbsp lovage, chopped
• 2 tbsp butter
• nutmeg
• 500 g beetroot, cooked
• 4 tbsp oil
• 2 tsp honey, liquid
• Horseradish (cream horseradish)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the beef in a large pot with water, salt, a few lovage leaves, and a chopped carrot. Cook for about 2 hours. Dice the potatoes and carrots. Make sure the carrots are smaller, as they take longer to cook. Boil the beef in water with the meat broth (instant) until tender (about 15 minutes). Meanwhile, mix a salad dressing with the oil, honey, and pepper. Cut the beetroot into sticks and fold in. Drain the bouillon potatoes, fold in the butter, season with nutmeg (preferably freshly ground), and sprinkle with the chopped lovage. Cut the cooked beef into thin slices and serve with the creamed horseradish.