Brisket with Watercress Salad

Ingredients

• 400 g veal brisket
• 125 ml tarragon vinegar
• 2 bunches watercress
• 200 g Cherry tomatoes
• 2 tbsp herb vinegar
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp sunflower oil
• 1 tbsp Cointreau
• Salt
• Pepper (freshly ground)
• 4 tbsp butter
• 250 ml veal stock
• 125 ml dry red wine
• 50 g cold butter
• 4 eggs
• 1 tbsp White Wine Vinegar

Instructions

1. 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, let it boil and simmer for 15 minutes, remove and let cool.

2. 2.

   Wash the watercress, trim and dry by spinning.

3. 3.

   Wash the cherry tomatoes and halve them.

4. 4.

   Whisk herb vinegar with balsamic vinegar, the oils, Cointreau, salt and pepper; taste and adjust.

5. 5.

   Remove the skin from the brisket and slice thinly. Sauté in hot butter on both sides, remove and keep warm covered.

6. 6.

   Deglaze the pan with stock and red wine and reduce to half.

7. 7.

   Bring about 1 l of salted water with white wine vinegar to a boil, then let it simmer gently. Crack the eggs one by one into a bowl, carefully drop them into the simmering water and poach for about 5 minutes, remove and set aside.

8. 8.

   Take the red wine sauce off the heat, stir in butter and taste again.

9. 9.

   Arrange watercress, tomatoes, brisket and eggs on plates, dress the salad with vinaigrette and pour the red wine sauce over the brisket; serve.