Boiled Beef with Creamed Spinach and Roasted Potatoes

First, coarsely chop the onion. Peel the soup vegetables and coarsely chop them as well.

Wash the boiled beef and beef bones and pat dry. Put the boiled beef, beef bones, greens, onion and spices in a pot and fill with water. Simmer gently over low heat for about 2 hours. Keep skimming off the foam.

After 2 hours, remove the meat from the soup and cut into slices. Remove the vegetables from the soup and cut into small pieces as desired.

For the creamed spinach, boil the spinach with milk. Mix in nutmeg, butter and salt and simmer gently for about 10 minutes.

For the roasted potatoes, boil the potatoes in salted water until soft, about 15 minutes. Cut the potatoes into slices about 3 mm thick. Heat oil in a frying pan and fry potato slices briefly.

Cut the boiled beef into slices, arrange creamed spinach with boiled beef and roasted potatoes and serve.

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