Perhaps your new favorite bean dish:
1. for the soup, coarsely chop the greens. Briefly dip the soup bones
in boiling water, remove and rinse when cool (this removes impurities). Place soup meat, vegetables, bones, spices and the cold water in a large frying pan. Bring to a slow boil, skimming frequently at the beginning. Simmer at low temperature for about 90 min (never make bubbling or soup will be cloudy).
2. tie the beef so that a loop can be tied at both ends and in the middle.
Stand at room temperature for at least half an hour (to better calculate cooking time). Clean the vegetables and cut them into decorative pieces, not too small. Strain a good l of the soup into a frying pan, bring to the boil and season. Add the prepared vegetables. Season the meat, hang it on a ladle over the frying pan so that it hangs freely over the soup.
Now heat the liquid in the roasting pan enough to allow the meat to cook in the steam. Then cover, preferably with a tight aluminum foil and pull at low temperature 30 to 40 min. Preheat the oven to 100 degrees. Lift the meat out of the roasting pan. Cover and place in the oven for five to seven min. The meat should still be pink (Â point) inside. Check with meat thermometer.
Serve the vegetables with a little bit of soup in well warmed plates.
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