Beef with Chive Sauce and Horseradish Applesauce

For the beef, peel carrot and celery and coarsely chop. Rinse leeks, drain and pat dry and cut into rings. Halve unpeeled onion and press cut sides down in a hot, dry pan until surface caramelizes.

In a pot, bring about 2.5 liters (approximately 9 cups) water and 1 teaspoon salt to a boil and add beef, spices, parsley and onion halves. Cover and let simmer for 1 1/2-2 hours over low heat, and skim foam. About 30 minutes before end of cooking time, add carrot, celery and leeks.

For the chive sauce, soak white bread in milk and squeeze out excess.Press cooked egg yolks through a fine sieve into milk. Puree cooked egg yolk mixture and raw egg yolks and spices in a blender. Add oil by drops at first and pour in a slow stream with blender running and blend until sauce is creamy. Mix in chives, just before serving.

For the horseradish applesauce, peel apples and cut into quarters and remove core. In a small saucepan, cook water and apples until tender and puree. Mix applesauce and horseradish and season with salt and lemon juice.

Lift meat and vegetables from broth. Allow meat to rest before carving and cut into slices. Arrange beef slices, chive sauce  and horseradish applesauce on warmed plates. Place vegetables on plate, if desired. Garnish with parsley and borage flowers.

Serve with sauces.