PREPARATION
Simmer the beef, root vegetables, parsley stalks and crushed peppercorns in water for about 2.5 hours until the beef is soft. Slice the white cabbage finely, dress with oil, red wine vinegar, salt, pepper and caraway and arrange in the middle of each plate. Fry the speck strips in a little oil. Cut the beef cheek into slices and arrange on the cabbage salad, sprinkle the fried speck on top and garnish with chives and “Apfelkren”.