This is what we need. The beef boil until tender but do not overcook.

Meat (cold) cut into small plates.

Carrots to RUB on a large grater.

Onions - half-rings.

Parsley chop.

In a pot put first the meat, top with onions, carrots, and parsley. Mix 1 Cup of the broth in which the meat is cooked with salt and vinegar (my vinegar is 5 %). Pour all of this mixture and leave for 3 4 hours without refrigeration. After clean up in the cold. Before serving mix well and put in salad bowl.