Plated meat or boiled beef with horseradish and boiled potatoes and pea soup beforehand

Ingredients for 4 servings:

• 800 g beef, (rump cap) trimmed and room temperature
• 1 bunch of soup greens, peeled, washed and roughly chopped
• 1 ½ liters beef broth (possibly from granulated broth or beef stock)
• 1 bay leaf
• 1 onion(s)
• ½ tsp black peppercorns
• 8 tbsp baking peas
• ½ horseradish
• 1 egg(s), hard-boiled, peeled and chopped
• 200 ml sour cream, alternatively crème fraîche or sour cream
• 1 pinch of salt and pepper, freshly ground
• 750 g potatoes, peeled and quartered

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

relatively little effort for so much taste – simple, pure and delicious

Peel the onion, halve it, make a slit in one half, and wedge the bay leaf in there. Put a large pot on the heat without adding any oil. Place the onion cut-side down on the bottom and let it almost burn. You can also roast the soup vegetables and pepper. Just before everything turns black, pour in the beef broth and wait until it simmers. Then add the meat and reduce the heat to low. It should only simmer so that too much foam does not form. If you do find any, simply skim it off. Cook very gently over very low heat, with the lid only half on. After 2 hours the meat should be tender. Remove from the heat, wrap in aluminum foil, and keep warm in the oven at 50-70 degrees Celsius. Cut into thin slices just before serving. Line a sieve with kitchen paper and filter the broth through it into a clean pot and keep warm. For the horseradish sauce, grate the horseradish, mix well with all the other ingredients (the egg, cream, salt, and pepper), and serve. Add the potatoes, just covered, and lightly salted in cold water. Once boiling, reduce the heat and simmer, covered, for 20 minutes. If you start 30 minutes before the meat is cooked, both will be ready together and can be covered and awaiting their destiny in the oven. Serve the broth with 2 tablespoons of fried peas per person beforehand. Cut the meat into thin slices, arrange them decoratively on 4 warmed plates, and baste with a few tablespoons of broth. Serve the boiled potatoes and a generous dollop of horseradish cream alongside.