Beef with Apple Horseradish

The meat can be prepared the day before. Blanch beef briefly in boiling hot water. Place again in a saucepan with a lid with the greens, spices and cold water. Keep just below boiling point for a good 120 minutes. Cool meat in the clear soup.

For the salad dressing, mix salt, clear soup, apple cider vinegar, sugar and oil. Slice the cold meat thinly. Marinate in the salad dressing. Remove the skin from 2/3 of the apples and cut them into wedges. Simmer briefly in butter, wine and sugar. Remove from heat, cover with lid. Remove peel from remaining apple, grate coarsely, fold into steamed, cooled apples.

Shortly before serving, top the meat with apples and grate fresh horseradish in thin shavings over the top.

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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