Ingredients for 4 people:
1 kg of brisket
2 bay leaves
2 cloves
2 eggs
1 bunch of herbs for Frankfurt green sauce (parsley, chervil, sorrel, burnet, chives, borage, cress)
1 egg yolk
1-2 tablespoons medium hot mustard
5 tablespoons olive oil
1-2 tablespoons herb vinegar
150 g sour cream
100 ml milk
salt, pepper
300 g carrots
400 g potatoes
1 stick of leek
Preparation:
1. Wash brisket, place in a large pot and bring to a boil. Drain the water again, make up again with fresh cold water. Add bay leaves and cloves. Cook at low heat for about 2 hours. Skim off foam in between.
2. Meanwhile, for the sauce, boil eggs for about 8 minutes. Wash herbs and pat dry. Pluck the leaves and chop half of them finely. Rinse eggs, peel, cut in half. Separate egg yolks, strain through a fine sieve into a bowl and mix with the raw egg yolk and mustard.
3. Whisk in oil and vinegar drop by drop into egg yolk mixture until a mayonnaise-like mixture is formed. Set aside some of the herbs for for garnish and puree the rest with the cream in a blender. Finely chop the remaining egg white. Stir the herb cream, chopped egg whites, chopped herbs and milk into the egg yolk mixture. Season to taste with salt and pepper.
4. Carrots and potatoes peel, wash, cut into small pieces. Clean, wash, cut into rings. During the last half hour, add to the meat, season with salt. Remove the meat and vegetables from the broth. Serve with green sauce and a little
broth.
Preparation time approx: 2 ½ hours.
Nutritional values per serving approx.:
Calories: 801
Joule: 3354
Protein: 58,
Fat: 54.6 g
Carbohydrates: 19.7 g
