Roast Meat with Herb Sauce and Potatoes

For the meat: Peel and rinse carrots. Peel celery root and coarsely cut into pieces. Rinse, trim and cut leeks into 3 parts.

Place the meat in a large pot and pour in about 3 liters (approximately 12 1/2 cups) of water. Add salt and pepper and slowly heat to a boil and simmer gently for about 3 hours. In between, skim off any foam that forms. After 2.5 hours of cooking time, add carrots, celery and leeks to the meat.

Meanwhile, cook potatoes in salted boiling water, drain and then peel while still hot.

For the sauce, peel the hard-boiled eggs. Keep egg yolks and whites separate. Push 4 egg yolks through a sieve and then stir until smooth with oil, the vinegar and mustard.

Rinse the herbs and leave to drain on paper towel. With a large knife or a chopping knife, finely chop herbs. Mix herbs with egg yolk sauce and sour cream. Season with salt, pepper and 1 pinch of sugar. Chop egg whites finely and fold into mixture.