Ox Beef with Steamed Soup Vegetables and Herb Cream

Ingredients

• 800 g pickled ox brisket
• 2 carrots
• 1 onion
• 10 white peppercorns
• 200 g celery
• 200 g parsley root
• 300 g potatoes
• 150 g Carrots
• 150 g turnip
• 2 tbsp Rapeseed oil
• 1 lemon (juice)
• 0.5 Red Onion
• 1 bunch parsley
• 200 g crème fraîche
• Salt
• Pepper

Instructions

1. 1.

   Place the meat in a large pot and pour boiling water over it. Wash the carrots and cut them lengthwise in half. Halve the onion as well and add the peppercorns. Cook everything for about 1 hour 40 minutes. In the meantime, wash, peel, and cube the celery. Also cut the parsley root, potatoes, carrots, and turnip into large pieces. Remove the meat briefly from the broth and strain the broth through a sieve. Then return the meat and the chopped vegetables to the pot. Cook for another 20 minutes. Take the meat out of the pot and drain it. Heat the oil in a pan and sear the meat all around. Drain the vegetables, add them, and toss briefly in the oil. Season with lemon juice.

2. 2.

   Remove the onion skins and dice finely. Wash the parsley and shake dry, then finely chop. Mix with crème fraîche, salt, and pepper. Slice the meat, arrange it on plates with the vegetables and herb cream, and serve.