Plate Meat with Herb Sauce

Ingredients

• 1 kg lean beef brisket
• 1 bundle vegetable stock mix
• 2 onions
• 4 juniper berries
• 1 tsp black peppercorns
• 2 Bay leaves
• 1 tbsp salt
• 1 bundle Frankfurt herbs for green sauce (e.g., parsley, chervil, dill, chives, sorrel, borage, lemon balm)
• 2 hard‑boiled eggs (size M)
• 2 tsp medium‑hot mustard
• 80 ml oil
• 2 tbsp white wine vinegar
• 1 onion
• 250 g yogurt
• Salt
• ground pepper

Instructions

1. 1.

   Rinse the beef brisket and place it in a pot. Clean, wash, and chop the vegetable stock mix. Wash and quarter the onions. Add the vegetable stock mix with onions, juniper, peppercorns, bay leaves, and salt to the pot. Pour in 2 l water and bring to a boil. Simmer gently over low heat for about 2 hours.

2. 2.

   For the herb sauce rinse the herbs, shake off excess moisture, and finely chop them. Halve the eggs. Whisk the yolks through a fine sieve into a bowl. Mix with mustard, oil, and vinegar. Peel and finely dice the onion. Stir the onion, herbs, and yogurt into the egg‑oil mixture. Finely chop the whites and fold in as well. Season with salt and pepper.

3. 3.

   Remove the meat from the broth and slice it. Plate together with the herb sauce.