Onion Meat From Beef Brisket

Meat: put celery, carrot, leek with bay leaf, juniper, peppercorns in a saucepan. Add brisket and fill with water, simmer on low heat until cooked. Now take out the meat, cool, cut into slices. Fry meat slices briefly on both sides in hot clarified butter, season with pepper mill, put meat aside.

Roast potatoes: fry diced onions in hot clarified butter, add potatoes and fry until golden brown. Add caraway and marjoram and season with salt and pepper.

Onion sauce: Fry onion strips and spring onions in the same frying pan, let them brown, pour in brown base stock, reduce a little, season with salt and pepper.

Dressing:

Beat and mix eggs, mix with kitchen herbs. Roast the herbs in hot butter until light and fluffy.

Arrange the meat on a flat plate, pour the onion sauce over it and place the egg sauce on top. Serve with fried potatoes and garnish with marjoram sprigs.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also have a fresh taste!

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