Boiled Boiled Beef

The day before, put bones in a large cooking pot, put meat on top.

Wash vegetables well, clean and cut into 2 cm pieces.

Add to the cooking pot with bay leaf and pepper. Pour 4 l of lukewarm water and bring to a boil with the lid closed.

In the meantime, cut the onions in half diagonally and fry them on the cut side in a frying pan without fat. Add to the meat.

Only now salt the soup well and simmer with the lid closed at low temperature for 2 hours: The water should not bubble, but only simmer gently.

Leave the meat in the soup overnight, keeping it cool.

The next day, remove the meat from the soup and set aside, covered.

Pour soup through a sieve into a clean saucepan; discard bones, vegetables, and spices.

Whisk egg whites and stir into soup. Slowly bring soup to a boil over medium heat: This will coagulate the egg whites and make the soup clear.

Allow the soup to steep on the turned down heat for 10 minutes.

Meanwhile, spread out a colander with a wet muslin cloth and place it on a clean saucepan. Pour the soup through the muslin cloth.

Slice the meat and arrange on a deep platter.

Pour 400 ml of hot soup over it and cover with aluminum foil.

Put the rest of the soup aside.

Heat the meat platter in a hot oven at 180 °C on the 2nd rack from the bottom for half an hour.

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