Brisket with Spring Vegetables

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Brisket with Spring Vegetables
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Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation

Ingredients

for
6
Ingredients
1 kilogram Beef brisket
2 marrow bone
2 Beef bones
3 small onions
salt
1 tsp peppercorns
4 bay leaves
3 thyme
500 grams baby carrots
2 Tbsps Caper
200 grams White icicle radish (Small radishes)
2 small Kohlrabi
500 grams small potatoes
200 grams fresh fava Beans
½ bunch parsley
2 Tbsps vegetable oil
40 grams butter
peppers
How healthy are the main ingredients?
carrotpotatoparsleyonionsaltthyme

Preparation steps

1.

Rinse the brisket and the marrow bones and pat dry. Peel the onions and cut into quarters. Heat the oil in a large saucepan and sauté the onions. Add the marrow bone, salt, peppercorns, bay leaves and thyme. Pour in about 2 liters (approximately 8 cups) of cold water and bring to a boil. Place the brisket in the broth, turn down the heat and simmer for 1 1/2 to 2 hours.

2.

 

Meanwhile, remove fava beans from the pods and blanch in plenty of boiling salted water, until tender but still with some bite. Drain well.

 

 

 

3.

Peel the potatoes, cut in half or into quarters and cook about 25 minutes in salted water. Rinse carrots, kohlrabi and radishes, peel and cut into bite-size pieces (or leave whole if small enough). Blanch the vegetables in boiling salted water for about 5 minutes, drain and pat dry. Melt the butter in a saucepan, add the vegetables, capers and beans and heat through. Season to taste with salt and pepper.

4.

Cut the meat into slices and serve with the vegetables on plates, garnished with fresh parsley.