Beef Brisket with Herb Sauce
(1 vote)
(1 vote)
Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
641
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 641 kcal | (31 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 3 g | (2 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the brisket
- 2 ½ lbs lean Beef brisket
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 2 onions
- 4 Juniper berries
- 1 tsp black peppercorns
- 2 bay leaves
- 1 Tbsp salt
- For the herb sauce
- 1 bunch Fresh herbs such as parsley, burnet, dill, chives, chervil, borage, lemon balm)
- 2 hardboiled eggs (medium)
- 2 tsps medium-hot Mustard
- 5 Tbsps vegetable oil
- 2 Tbsps White vinegar
- 1 onion
- 8 ozs Yogurt (low-fat)
- salt
- freshly ground pepper
Preparation steps
1.
For the brisket, rinse brisket and place in a pot. Trim, rinse and chop soup vegetables. Peel onions and cut into quarters. Add soup vegetables to a pot with onions, juniper berries, peppercorns, bay leaves and salt. Pour in 2 quarts of water and bring to a boil. Reduce heat to low and simmer about 2 hours.
2.
For the herb sauce, rinse the herbs, shake dry and chop finely. Halve the eggs. Press egg yolks through a fine sieve into a bowl. Stir in mustard, oil and vinegar. Peel onion and chop finely. Stir onion, herbs and yogurt into the egg-oil mixture. Chop the egg whites finely and mix with the sauce. Season with salt and pepper.
3.
Remove the meat from the broth and cut into slices. Serve with the herb sauce.
