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Beef with remoulade

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	simple/expensive
Number of people:	12
Ingredients:	3kg beef 3 packs of soup green 6 boiled eggs 3 egg yolks 750g plain yoghurt (optional Quark) 400ml oil 3 tsp vinegar 1 glass gherkins Mustard Parsley Salt Pepper Sugar

Preparation:

Wash, clean and boil the soup green in salted water. Add the beef to the pot and simmer over low heat for about 2 hours. When the meat is cooked, remove from the pan and wrap in foil. Let the meat rest for a little while. Then cut the meat into slices. To succeed with the Remoulade sauce, it is important that all the ingredients have the same temperature. Now remove the egg yolks from the cooked eggs, crush it with a fork and add the raw egg yolk. The cooked egg yolks from the eggs solve, mash with a fork and mix with the raw egg yolk. Add the oil, stirring continuously and dropwise. Stir until the mixture is stiff. Then stir in yoghurt or cottage cheese. Season with mustard, pepper, salt, vinegar (or cucumber water) and a pinch of sugar. Chop the egg and the gherkins and fold into the mayonnaise. Serve with a baguette. Be rather careful with the seasoning. When in doubt, season again at the end.