Boiled Beef with Green Sauce

The cut of boiled beef should be as large as possible, because the meat remains very juicy during cooking. From the leftovers you can very well make a leaf salad or aspic.

Put the bones in a large soup pot. The meat on top form and the cleaned and washed vegetables in large pieces around evenly distribute. Cut the onion in half, unpeeled, and sauté on a stovetop covered with aluminum foil, cut side down, until almost black. Add to the saucepan with the bay leaves and spices as well. Cover everything with water, season with salt and add the parsley.

Let it boil gently without the lid, do not skim off the foam that forms, it will sink to the bottom after a while. Turn down the heat in time, the water should only boil down quietly. Once the clear soup has the right heat and the foam has subsided, put the lid on and gently cook the meat in 2 1/2 to 3 hours.

For the green sauce, make a mayo, stir it through with the sour cream or crème fraiche. Cut the eggs into cubes, the cucumber and the onion into fine cubes. Chop the kitchen herbs and mix them with the eggs, cucumber and onion into the mayonnaise mixture. Season heartily with the juice of one lemon, salt, pepper and zest.

Serve with new potatoes and thinly sliced boiled beef diagonally to the grain.

Our tip: It is best to use fresh

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