Cooked Brisket with Rocket Pesto and Spring Vegetables

A delicious recipe for the asparagus season:

Preparation time circa 55 min:

Halve the onion with the peel, brown in a dry hot frying pan. Clean the leek, peel the celery and cut both into pieces.

Put everything with cloves, bay leaves, peppercorns and juniper berries in a saucepan with light salted water form. Add the brisket and bring to the boil. Simmer gently until the meat is tender. Lightly scrape finger carrots with small kitchen knife, cut in half lengthwise. Thinly peel the kohlrabi, cut in half and slice into wedges.

Peel the asparagus spears from the last third down and cut into thirds.

Cut the green of the spring onions into small pieces and cut the bulb in half lengthwise. Remove the skin from the garlic and cut it into slices. Clean the tomatoes and cut them in half as well. Rinse the arugula well and drain.

Blend garlic with hard cheese, arugula, almond kernels and oil in a hand blender and season with salt and pepper. Briefly sauté the asparagus spears, carrots, kohlrabi and spring onions in hot clarified butter.

Pour a little clear soup from the brisket and cook until al dente. Add tomatoes with slices, sauté and season with salt and pepper. Remove brisket from clear soup, cut into slices.

Serve:

Arrange spring vegetables as a bed on oval plate, place slices of meat on top and cover with pesto. Parade

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