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Boiled Soup Meat with Crust

4 servings

Ingredients

• 1 kg beef (short rib, top round, or cross rib)
• water, boiling (as needed)
• root vegetables (a little)
• salt (a little)
• spice (a little)
• soup fat (spoons)
• butter (a little)
• 2 pieces onions, chopped
• 1 piece bay leaf
• pepper, ground (a pinch)
• rusks, crushed (a little)
• anchovy, caper, or mushroom sauce (as needed)

Instructions

1. Place 1 kg of good beef for soup, such as short rib, top round, or cross rib, in a pot with boiling water.
2. Add root vegetables, salt, and necessary spices to make a good soup.
3. Once the meat is tender, transfer it to a frying pan.
4. Add a few spoons of soup fat, a little butter, 2 chopped onions, and 1 bay leaf.
5. Sprinkle the meat with a little salt, a pinch of ground pepper, and crushed rusks.
6. Place the pan over an open flame, covering it with a lid with a rim of coals on which glowing coals are placed.
7. Serve with rich anchovy, caper, or mushroom sauce.

Modernized from a treasured 19th-century German cookbook.