Brisket with Spring Vegetables

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.

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

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.