Cooked Brisket in Saffron-Horseradish Sauce with : > Cranberries and Sliced Dumplings

Preparation – preparation time approx. 40 min:

Remove the peel from the carrots and celery, clean the leek and cut it into oblong pieces. Cut one onion in half, brown it with the peel in a frying pan. Remove the peel from the other onion, cut it in half, into fine cubes.

Brown one half of each in a small amount of hot clarified butter. Chop parsley and chives. Pluck thyme, chop cress. Heat milk for dumplings.

Cut ribs into cubes, mix with eggs, browned parsley, chives, diced onion and thyme, season with salt and pepper, nutmeg. Gently fold in the boiled milk, tighten quantity. Cut the apple in half diagonally and hollow out a little bit.

Preparation – duration of preparation about 50 min:

Put brisket with leek, carrots, celery, browned bay leaf, onions, juniper and peppercorns with cold water.

Bring the whole to boil, about 40 to 50 minutes lightly rolling.

Pile dumpling mixture on damp napkin to form a stick, roll up and tie ends with cord. Draw in bubbling, lightly salted water.

Saute diced onion in hot clarified butter until translucent, dust with flour, pour in cold milk, stir until smooth and add a tiny bit of hot beef broth.

Add a pinch of saffron, fold in horseradish, season with salt and pepper. Fill apple with cranberries. Roll out the dumplings

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