Roast Beef From the Bison

Boil the soup in a saucepan with a steamer insert. Cut the white cabbage without the stalk, the celery, the leek and the parsley root into pieces. Cook the cabbage in the steamer so that the pieces do not fall apart, set aside and cover. Blanch the pieces of leek and celery in the soup and add them to the cabbage in the steamer form.

Add the roast beef, thyme, pork rind from the bacon as well as chilies to the clear soup and make 2 to 2, 1/2 hours until the meat is tender.Gradually cook the carrots, parsley roots as well as shallots along and then add to the vegetables in the steamer Form.

In the meantime, dice the bacon, roast until crispy and cool on paper towels. Cut the chives into rolls and add to the sour whipped cream form. Before serving, mix in the bacon cubes.

Warm up the vegetables in the steamer, cut the meat into slices and place on a preheated platter with the vegetables. Drizzle with clear soup. Bring everything to the table together with boiled potatoes and the sour cream sauce. If you like, add a little melted butter to the vegetables. A Dornfelder from the Pfalz would go well with this.

Addendum: Bison meat is very similar to beef. It is absolutely low in fat and therefore requires lower cooking temperatures and times than beef. For more information on bison, go to: www. Bison-beef. De

Our tip: Use a spe

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