For the warm Tafelspitz, cut the Tafelspitz into 8 slices, place in a casserole dish and pour over some Tafelspitz soup. Slowly warm up to lukewarm.
Meanwhile, for the vinaigrette, dice the shallots very finely and cut the chives into equally fine rolls. Mix with cider vinegar, oil, boiled beef soup, tarragon mustard, sugar, salt and pepper to make a spicy vinaigrette.
Clean and cut lettuce, finely slice radishes.
Arrange 2 slices of table spitz on plates, place lettuce and radishes all around and cover with the vinaigrette. Garnish with the plucked herbs.
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