Veal Brisket with Asparagus

Ingredients

• 400 g veal brisket
• 125 ml tarragon vinegar
• 1 kg white asparagus
• 1 Shallot
• 2 tbsp herb vinegar
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• 2 tbsp sunflower oil
• 1 tbsp Cointreau
• Salt
• Pepper (freshly ground)
• 4 tbsp clarified butter
• 250 ml veal stock
• 125 ml dry good red wine
• 50 g cold butter
• lettuce leaves

Instructions

1. 1.

   Soak 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 cool.

2. 2.

   Wash, peel, trim ends of asparagus and cook in boiling salted water for about 18 minutes.

3. 3.

   Peel and dice shallots.

4. 4.

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

5. 5.

   Remove skin from brisket and slice thinly, then sear in hot clarified butter on both sides, remove and keep warm covered.

6. 6.

   Sauté shallots in the pan drippings until translucent, then deglaze with stock and red wine and reduce to half.

7. 7.

   Take the red wine sauce off the heat, stir in cold butter and taste. Plate brisket with the red wine sauce, arrange lettuce leaves with asparagus and drizzle with vinaigrette.