Boiled Beef with Mustard Fruit Sauce

Boil the boiled beef covered with plenty of water. At the beginning, skim off the foam regularly.

In the meantime, clean and halve the carrots, leek, celery and onion. Add the vegetables to the stock with the bay leaves, juniper berries, cloves, peppercorns and stock cubes, adding more water if necessary. Cover and simmer over low heat until the vegetables are tender.

Lift this out and set aside. Continue cooking the meat, covered, until it is also tender (about 2.5 hours).

Preparation of the sauce: mix ½ glass of Vanini Mostarda Purée with mixed fruits with the sour cream, mayonnaise, curry, salt and pepper. Whip the cream until stiff and fold it into the sauce.

Lift the boiled beef out of the soup, cut into slices about 1 cm thick and keep warm in a bowl.

Heat the vegetables in the soup again briefly, then arrange them together with the meat on plates and pour some of the soup over them. The sauce is best served separately.

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