for 4 people

To prepare

1	onion
200 g	carrots
100 g	leek

Stock

2 litre	water
2	bay leaves
1 ¼ tsp	salt
1 tsp	peppercorn
800 g	Lean beef for boiling

Dressing

1 tbsp	mild mustard
100 g	gherkins
1 tbsp	olive oil
1 bunch	chives
	salt and pepper to taste

Salad

1 bunch	radish
30 g	capers

How it's done

To prepare

Halve the onion with the skin on, place it in the roasting pot with the cut sides facing down and toast for approx. 5 mins. without oil until dark. Peel the carrots, cut into pieces along with the leek.

Stock

Add the carrots and leek to the pan along with the water and all the other ingredients up to and including the peppercorns, bring to the boil. Reduce to a low heat, add the meat and cook at just below the boil for approx. 2 hrs.

Remove the vegetables with a slotted spoon. Remove the pot from the heat, leave the meat to cool in the stock.

Boiled beef

Remove the meat from the stock, cut into approx. 1 cm cubes, set aside the stock.

Dressing

Place the mustard in a bowl. Drain the gherkins, set aside. Add 100 ml cucumber vinegar and oil to the mustard. Add 100 ml of the reserved stock, mix well. Finely chop the chives, add, season.

Salad

Quarter the radishes, dice the reserved gherkins. Drain the capers, add everything to the dressing along with the boiled beef, mix.

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