Boiled Boiled Beef Au Gratin with Horseradish and Spinach Cream Sauce

Bring water and greens to a boil. Add boiled beef, boil well, skim off foam. Then add bay leaf and peppercorns. Cut onion in half, place cut side down on stove top, allow to brown and add to soup. Simmer boiled beef until tender, about 1 1/2 hours. Stand by in soup, adding salt only at the end. Breadcrumbs: Remove crusts from bread rolls, cut into small cubes, soften with a little beef broth and whisk. Add the grated horseradish, season with salt, pepper and nutmeg. Fold milk and egg yolk into the thick bread mixture. Set the oven to the highest setting. Remove the boiled beef, cut into slices about 1 cm thick, place in an ovenproof dish, spread the breadcrumbs 1 cm thick, pour the soup over them until the bottom is covered and gratinate in the oven until the crust appears golden. Sauce: cream veal sauce and cream spinach with a hand blender.

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