Brisket with Root Vegetables and Herb Cream

For the brisket: Place the meat in a large pot and cover with boiling water. Rinse the carrots and cut in half lengthwise. Cut the onion in half. Add the peppercorns, carrots and onions to the meat and simmer for 40-60 minutes. Meanwhile, for the vegetables: Rinse the vegetables, peel and cut into large cubes. Remove the meat from the broth and strain the broth. Return the meat and vegetables to the pot and cook for another 20 minutes. Remove the meat from the broth. Heat the oil in a pan and sear the meat on all sides. Add the drained vegetables and season with lemon juice.