Upper Palatinate boiled beef with saffron bread and horseradish

Ingredients for 2 servings:

• 2 stale rolls
• 0.33 stalk(s) horseradish (Kren), alternatively from the jar or tube without cream
• 250 ml meat broth
• 1 pinch of saffron or approx. 20 saffron threads
• 1 pinch(s) of salt and pepper
• 1 pinch(s) nutmeg
• 1 dashes vinegar
• 2 shin(s)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

For Prussia: Bread roll sauce with saffron horseradish, served with fake boiled beef or leftover soup meat

I add saffron threads or saffron to the slightly cooled meat broth to create a deep yellow color. Pour the broth over the sliced, stale rolls and let them steep briefly. Add horseradish, salt, pepper, and vinegar to taste. Knead thoroughly and let it steep for a while. If necessary, add a little more horseradish so that it really “sniffs.” I serve it with the meat for the soup, preferably shin, and rolls. As a base for a good soup, I use a meat broth made from prime rib, shin, or similar, with root vegetables. My favorite way to use the meat for the soup is this recipe from my mother. The soup is usually made in advance or the next day.