Beef with Herb Sauce and Potatoes

Ingredients

• 1 kg ox breast
• 2 Bay leaves
• 2 cloves of mace
• 1 stalk of leek
• 500 g mixed herbs
• 1 onion
• 1 Garlic clove
• 250 g sour cream
• 125 g salad cream (ready-made)
• 1 tbsp White Wine Vinegar
• 4 eggs
• 1 tbsp oil
• a pinch of sugar
• 800 g waxy potatoes
• 2 tbsp butter
• Salt
• freshly ground pepper

Instructions

1. 1.

   Wash the ox breast, place it in a large pot, cover with water and bring to a boil, then drain. Rinse the ox breast again with cold water. Add the bay leaf, mace, and chopped leek, bring back to a boil, then simmer gently for about 2 hours, skimming foam as needed. After one hour of cooking add 1 tsp salt.

2. 2.

   Wash the potatoes and cook in boiling salted water for 25 minutes, remove, steam off, peel, and toss in hot butter.

3. 3.

   For the sauce hard-boil the eggs and peel them. Wash the herbs, pluck from stems, and finely chop. Peel and finely chop the onion and garlic. Mix sour cream and salad cream, season with salt, pepper, and vinegar. Halve the eggs, scoop out yolks, strain through a sieve with oil, and combine with the herbs into the sauce. Finely chop the egg whites and fold in.

4. 4.

   Remove the meat from the broth, let it rest briefly, then slice and serve with the green sauce and potatoes.