John Myers
Contents
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Ingredients
flesh
- 1 bunch Soup greens fresh
- 1 Onion
- 10 Peppercorns
- 1 kg Shoulder joke
- 2 kg Boiled beef
- 1 tsp Salt
- 1 Bay leaf
Apple horseradish
- 500 g Apples
- 1 kg Butter
- 0,5 Lemon
- 1 tbsp Sugar
- 2 tbsp Freshly grated horseradish
- 1 splash Vinegar
chive sauce
- 3 Rolls without rind
- 1 shot Milk
- 1 Clove of garlic
- 2 Hard-Boiled eggs
- 125 ml Oil
- 1 pinch Salt
- 1 pinch Sugar
- 1 splash Lemon juice
- 1 tbsp Sour cream
- 2 tbsp Chives
Potato Schmarn
- 750 g Potatoes
- 50 g Butter
- 1 pinch Salt
Instructions
flesh
- For the meat, bring 3 liters of water with the soup greens, onion peel and peppercorns to a boil. Put the slightly pounded meat in it, bring to the boil, set the temperature lower and cook very slowly for 2–3 hours (depending on the size of the piece of meat).
- Do not add salt until just before the end of the cooking time. Cut the meat into slices as thick as a finger and add to the soup.
Apple horseradish
- For the apple horseradish, braise 350 g of peeled apples, freed from the casing, with the butter, sugar and lemon juice in as little water as possible until soft; and mix with the grated horseradish after cooling.
- Season to taste with a dash of vinegar and add 150 g of grated, raw apple to the cooked apples.
sauce
- For the sauce, soften the rolls in milk and then strain them together with the egg yolks.
- Put the mixture in a bowl rubbed with garlic and add the oil drop by drop while stirring constantly. Season with salt, sugar and lemon juice and add the cream. Just before serving, mix in the chopped chives.
Potato Schmarn
- For the potato pancakes, boil the potatoes, peel them while they are still hot, cut into fine leaves and place in heated fat. Salt and roast very lightly, stirring frequently.
Nutrition
Serving: 100gCalories: 248kcalCarbohydrates: 4.2gProtein: 11.5gFat: 20.9g
