← All recipes

🍽️ Tender Beef with Colorful Vegetables

400 kcal · 30 min · 4 servings

Ingredients

• 1 bunch soup greens
• 1 onion
• 1 bay leaf
• 1 tsp peppercorns
• 1 tsp juniper berries
• 1 garlic clove
• 750 g beef (e.g. boiled beef)
• salt
• 40 ml vinegar
• 2 carrots
• 2 parsley roots
• 1 stalk leek
• 1 kohlrabi
• salt
• pepper (from the mill)
• 2 tbsp chive rings

Instructions

1. 1. Wash the vegetables for the broth and chop them roughly.
2. 2. Peel the onions and cut them in half.
3. 3. Add the spices, onions, and vegetables to a large pot.
4. 4. Fill the pot with about 2 liters of water, some salt, and vinegar.
5. 5. Bring the mixture to a boil.
6. 6. Rinse the beef and add it to the pot.
7. 7. Make sure the meat is completely covered with water.
8. 8. Let the meat simmer gently on low heat for 1 hour and 30 minutes.
9. 9. Peel the carrots, parsley roots, and kohlrabi.
10. 10. Cut the peeled vegetables lengthwise into slices.
11. 11. Cut the slices into thin strips.
12. 12. Wash the leek and remove the tough ends.
13. 13. Cut the leek into long, thin strips.
14. 14. Heat oil in a pot.
15. 15. Sauté the prepared vegetables in the hot oil.
16. 16. Season the vegetables with salt and pepper.
17. 17. Pour 2 ladles of the beef broth over the vegetables.
18. 18. Let the vegetables simmer gently for 10 to 15 minutes.
19. 19. Slice the cooked beef.
20. 20. Serve the meat with the vegetable strips.
21. 21. Cut chives into small rolls.
22. 22. Garnish the finished dish with the chive rolls.

Nutrition per serving

• kcal: 400
• Protein: 44 g · Fett/Fat: 17 g · Carbs: 17 g