Boiled Beef with Apple Horseradish

For the meat: Peel onion, cut in half and fry in a large, dry pan, cut side down. Rinse, peel and slice carrots. Add carrots and spices to pan. Rinse meat, add 2-3 liters (approximately 10 cups) of cold water. Slowly bring to a boil, skim off any foam that forms. Cover and cook over very low heat for 2-2.5 hours.

For the sauce: Boil eggs for 8-10 minutes. Shock in cold water, peel and dice. Rinse chives, shake dry and cut into small rings. Combine eggs, chives, cream fraiche, cream and yogurt and season with salt and pepper.

For the horseradish: Peel apples, quarter, core and coarsely chop. Combine with half of the lemon juice and cook with the sugar in hot oil for about 5 minutes.

Peel and finely grate horseradish. Combine with remaining lemon juice.

Crush cooked apples, mix with horseradish and season with salt.

For the potatoes: Heat butter in a nonstick pan. Cook potatoes in the butter and season with salt and pepper.

Remove meat from soup and slice crosswise to the grain.