Cooked Beef Breast with Green Sauce After Alfons Schuhb

Rinse and dry the meat, halve the onion, rinse and chop the celery stalks. Put the onion halves in the saucepan with the cut side down and brown over high heat. Add about 3 liters of cold tap water, then put the meat in the saucepan with the chopped celery stalks and all the spices.

Let it boil gently without the lid. Add salt, put the lid on loosely and let the meat cook for about 3 to 4 hours at low heat. (Make sure that the tap water never bubbles, but only bubbles – otherwise the meat will become hard and tough).

To prepare the sauce, rinse the kitchen herbs, let them drain properly and pluck the leaves from the stems, chop finely.

Put sour cream, whipping cream and yogurt in hand mixer, add both thirds of the kitchen herbs and briefly make into puree. Brush the mixture through a sieve into bowl and season with pepper, salt, juice of one lemon and mustard.

Separate eggs and onion from peel and chop both into cubes. Whisk the diced eggs and onion into the sauce with the remaining chopped herbs, stir properly. Cover and let stand in icebox for 1 to 2 hours.

For the vegetable garnish, rinse yellow beets, remove peel and cut in half lengthwise, quarter thicker ones lengthwise. Put yellow beets in saucepan, season with salt and spread butter in flakes on top.

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