Boiled Beef With Chives With Mixed Salad

Preparation:

Preparation: Wash the meat under running water, cut it into pieces of uniform size and blanch it in a saucepan with boiling water, then drain it and put it back in the saucepan with fresh water. Bring to the boil, skim off the skim, then add the ribs, the necessary salt, bay leaf, nutmeg and cloves. Cut the onions in half, brown them in the oven, then add them to the meat along with the bouquet garni. Lower the heat so that the preparation just simmers and cook uncovered for about an hour. After this time, add the bones with the marrow and continue cooking for 1 hour and 1/2-2 hours and 1/2, depending on the consistency of the meat. At this point, put the cleaned vegetables in the saucepan, let them boil until al dente, then remove them from the broth and keep them warm. For the vinaigrette, cut the shallots into brunoises, chop the chives, then put both in a bowl and mix in the other indicated ingredients. Clean the different types of lettuce, wash them and let them drain. Peel the radishes and cut them into strips. Place two slices of meat on each individual plate, pour over the prepared vinaigrette, then garnish with the salad and radishes. You can serve as a side dish, in addition to the salad, the boiled vegetables together with the meat and potatoes with parsley. Speaking of side dishes, some tasty proposals that come from German cuisine consist of grated horseradish and apples or a cold sauce based on mayonnaise, cream and chopped chives.