Brisket with Vegetables
Brisket with vegetables is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g veal brisket
- Salt
- 125 ml tarragon vinegar
- 500 g waxy potatoes
- 3 tbsp olive oil
- 300 g chanterelle mushrooms
- 100 ml veal stock
- 100 ml heavy cream
- 500 g Swiss chard
- 2 tbsp clarified butter
- Nutmeg (freshly grated)
Instructions
-
1.
Soak the veal brisket in cold water for about 2 hours. Then bring 2 l of water with 1 tsp salt and tarragon vinegar to a boil, add the brisket and simmer for about 15 minutes. Remove and let cool.
-
2.
Preheat oven to 200°C (400°F) fan‑forced. Peel and cube potatoes into 1.5 cm pieces. Toss with 2 tbsp oil, season with salt, and spread on a baking tray. Bake in the oven for about 25 minutes. Clean mushrooms and slice thinly. Brush with remaining oil and add to the tray during the last 10–15 minutes of baking.
-
3.
Bring veal stock and cream to a boil and let simmer gently for about 10 minutes. Wash, trim, and cut Swiss chard into thin strips. Blanch in salted water for about 1 minute, drain, dry, and keep warm.
-
4.
Peel the brisket and cut into bite‑sized pieces. Brown in hot clarified butter on all sides and season with salt and pepper.
-
5.
Whisk the cream‑stock mixture until frothy. Combine chard with potatoes, seasoning with salt and nutmeg. Plate together with brisket and mushrooms. Spoon foam dollops over the dish and serve immediately.
