A delicious strawberry recipe!
1. trim the root of the onion, cut the onion unpeeled in half diagonally and roast darkly on the cut surface in a frying pan without fat. Bring about 3 liters of water to a boil, season with salt, pour in onion and brisket and simmer uncovered on low heat for about 3 hours. Add enough hot water to cover the meat. Clean the greens, chop coarsely and add to the clear soup with lovage, pepper and juniper berries 45 minutes before the end of the cooking time.
Cut bread into small cubes. Peel and finely dice shallots, soften in salted water and drain well. Boil milk, add 100 ml of the brisket broth. Add bread, shallots, cloves, some freshly grated nutmeg, salt and sugar and thicken at moderate temperature for 3 minutes. Then pass everything through a very fine sieve, add horseradish and whipped cream and simmer for 1 minute. Cut the brisket into slices and drizzle with the sauce.
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