Brisket with spring vegetables
Ingredients
- 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
Preparation steps
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.
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.
Cut the meat into slices and serve with the vegetables on plates, garnished with fresh parsley.