Plate Meat with Horseradish Sauce on Root Vegetables with Fried Potatoes

First bring the marrow bones to the boil in approx. 5 liters of water, skim off the foam and then reduce the temperature. Then add the peeled soup greens and the meat and let them smile for about 2 hours with the lid closed (simmer gently on a low level).

Now thinly slice the red cabbage into a bowl. Melt the margarine in a saucepan and gradually add the red cabbage. Sauté the whole thing with the pot closed on medium heat until the red cabbage is translucent. Frequent stirring is important, as the red cabbage burns easily. Finally, season with vinegar, sugar and salt, add flour and continue steaming. Season again to taste before serving.

For the fried potatoes, boil the potatoes in a saucepan with about 1 liter of water.

Next, prepare the horseradish sauce. Burn-in (roux) is used for this. For the stoving, margarine is melted in a saucepan, flour is added and it is heated while stirring until it is light yellow.

Then add the stock and cream and stir with a whisk so that no lumps form. Then let it simmer for 5 minutes over low heat without a lid and stir occasionally. Finally stir in the horseradish and season with salt, sugar and lemon juice.

Now let the diced root vegetables simmer in part of the meat stock for 20 minutes.

After the potatoes have cooled, they are peeled and cut into thin slices. For searing clarified butter is heated in a pan and the potato slices are seared for a long time on one side until crispy. It is important to turn them late so that they are nice and crispy and don't disintegrate. Finally, season the fried potatoes with coarse sea salt.

Place the plate meat cut into slices on the root vegetables, pour a little broth over it and sprinkle it with horseradish sauce. Serve with the fried potatoes and red cabbage. A matching blue Zweigelt is offered.