Beef Salad with Peppers and Cress

Cook the meat in the clear soup at low temperature for about 1-1 and a quarter hours, then cool in the clear soup. Cut the cooled meat first diagonally to the fiber into narrow slices, then into strips.

Cut the onion into thin strips. Rinse the peppers, halve them and cut them into tender strips. Dice the cucumber. Cut the cress into small pieces and rinse.

Put the meat and the prepared salad ingredients (except the cress) in a suitable bowl and pour the marinade over them. Mix everything well and let it stand in the refrigerator for about 2 hours. Remove about 15 minutes before serving and carefully fold in the cress.

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