500-600 g. rinderbrust (corned beef)
250 g. onions
Black peppercorns
125 g. shallots
30 g. suet
1000-1250 g. potatoes
Angostura bitter
Worcestershire sauce
5 eggs
1 sm. jar red beets
5 sm. sour gherkins

Pre-boil beef for 20-25 minutes in 5 1/2 liters of water. Repeat, changing water. Boil a third time in 1 1/2 liters fresh water. Add peeled and minced onions together with 5-6 peppercorns and allow to boil for 1 1/2-1 3/4 hours.

In the meantime, saute the minced shallots in suet. Remove beef, onions and peppercorns from broth. Mince the beef and keep warm. Place the peeled, small potatoes into broth and allow to boil until broth is nearly absorbed. Mash the potatoes and mix everything into one pot. Spice the mixture with 6-8 ground peppercorns, angostura, Worcestershire and mix together. Garnish with fried egg, red beets and gherkins.