Beef salad with cheese and egg

Ingredients for 4 servings:

• 400 g boiled beef
• 1 package of soup vegetables
• 2 marrow bones
• 250 g Emmental cheese
• 2 eggs
• 1 onion(s)
• e.g. gherkins or gherkins
• 1 tsp, heaped mustard, medium hot
• e.g. wine vinegar
• n. B. Oil
• e.g. salt and pepper
• 1 shot of Maggi
• 100 ml cucumber water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Simmer the salted and peppered boiled beef with the vegetables and 2 marrow bones for about 2 hours. The broth can then be used as a wonderful soup. While the meat is cooking, prepare the other ingredients. Hard-boil the eggs, rinse them in cold water, and let them cool. Quarter and dice the cucumbers. Cut the cheese into strips and the onions into small cubes. Place everything in a bowl. Peel the eggs, also cut them into small cubes, and add them to the bowl with the other ingredients. Once the meat is cooked, let it cool slightly. Cut the still-warm meat into thin strips and add it to the bowl with the other ingredients. Then add salt, pepper, vinegar, oil, mustard, Maggi, and a little pickle juice to the ingredients, stir well, and season to taste. The beef salad tastes delicious lukewarm. But even if it’s fully marinated, it tastes fantastic the next day. Served with a fresh baguette.