Boiled Beef with Roasted Potatoes and Bread Roll

1. I prefer to use a Schwarzscherzl for this dish – because it is not so crisscrossed and therefore not so flaky. A nice piece of the chest core is also suitable. Simply ask the butcher you trust and look for it.
2. Put the oil in a large saucepan.
3. Season the meat well on all sides with salt and pepper and then fry quickly and hot in the oil on all sides.
4. Add the soup bones and also add the soup greens.
5. Now just add water. Salt the water again.
6. Now simmer the soup with the meat for about 90 minutes (more or less depending on the thickness of the meat).

The roasted potatoes

1. Peel the potatoes and then boil them.
2. Peel the onion and cut into fine strips.
3. Heat the oil in the pan and brown the onion in it until it really has a roasted aroma. Caution: the onions burn very quickly. Therefore brown on a smaller setting.
4. Mix the cooked and sliced ​​potatoes into the onion and then season with salt and pepper.

The bread roll

1. Cut open the old rolls. Make the pieces relatively small. Then put the pieces in a saucepan.
2. Now just add the grated horseradish.

The final

1. Remove the meat from the soup and cut it open.
2. 1 to 2 scoops pour soup over the old rolls and mix them well. The rolls should soften completely and form a kind of porridge.
3. Serve the meat with the potatoes and bread roll. You can pour soup over the meat, as this dish has no juice.