Root Meat

For the root meat, first rinse the beef bones under cold running water to remove the bone chips.

In a large saucepan, add cold water, salt, pepper, marjoram, peppercorns and bay leaf and bring to a slow boil.

In the meantime, clean 1.5 carrots, 1/3 of the celery, 1.5 parsley roots and the upper third of the leek and add to the soup.

Reduce the heat so that the soup does not boil too much and skim off the rising foam. After about 1 hour, add the meat, also rinsed in cold water, and simmer for 2.5 to 3 hours.

If necessary, add hot water to keep the meat covered. In the meantime, cut the rest of the vegetables into fine julienne.

Remove meat from soup and keep warm in aluminum foil. Strain soup, add vegetable julienne to soup and continue cooking until tender.

Drain all but 10 soup spoons of soup, reserving and using more. Add wine vinegar to the rest and heat briefly with the vegetables. Cut the meat into slices.

Arrange the slices of meat on warmed plates, divide the vegetable julienne among the slices of meat and pour the broth over them. Sprinkle with finely chopped chives and fresh horseradish.

Related Recipes:

Bound Oxtail SoupThis is how it’s done: when you buy the ox, cut it into individual joints. Wash the ox tail and the... Braised Beef with Red Wine Sauce, Stuffed Savoy Cabbage AndRoughly dice the celery, carrots, onions, parsley root. Season the meat with salt and pepper and fry it... Beef Soup & Consomme – Soup & Consomme(*) Makes about 2.5Liter Soup (beef broth): Rinse the bones and blanch in a large saucepan in enough boiling... AntenoashTo make the antenoash, place the duck giblets and bails with root vegetables, leeks, chicken soup cubes and... Tonkotsu Ramen – Japanese Noodle SoupFor the Tonkotsu Ramen, first prepare the soup “Tonkotsu”. To do this, chop the bones into pieces... Greek Easter – Lemon Soup with Chicken Meat1. rinse chicken under cold water, inside and out. Place in a large saucepan, cover with water and bring to a... Halibut with Root Vegetables in Lemon Chili Dill SauceFor the halibut with root vegetables in lemon chili dill sauce, peel the root vegetables, cut into thin slices... Boiled Root Meat with HorseradishBring to a boil about 2 liters of water with salt, bay leaf, garlic, juniper berries, vinegar and peppercorns... Boiled BeefFor the boiled beef, first squeeze the marrow from the bones, put in a bowl of cold water in the refrigerator... Rabbit Terrine(*) For a pie dish of about 1250ml capacity, enough for six to eight servings. Rinse, dry and skin the rabbit...