Bavarian Plate Meat

Season the meat with salt and pepper. Coarsely chop the greens. Boil meat and greens with bay leaf, cloves and peppercorns in 2 liters of cold water, skim and then simmer uncovered for 2 hours on 1 or automatic heat 4 to 5.

Remove meat from clear soup, keep warm. Strain clear soup through a sieve. Clean celery, carrots, potatoes and leek, rinse, cut into 1 cm cubes, sauté briefly in fat on 2 or possibly automatic heat 5 to 6 and fill up with a quarter l of strained beef broth.

Sauté broth vegetables with closed lid on 1 or automatic cooking zone 4 to 5 for 15 to 20 minutes. Season with salt, pepper and chopped parsley.

Remove peel from horseradish and apple, grate both finely with shredder, stir with juice of one lemon and apple juice and season with salt.

Cut the meat into slices, bring to the table with the broth vegetables and apple horseradish.

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