Cooked Brisket with Soup Vegetables

Rinse the brisket and rub dry. Bring one and a half liters of water to a boil, pour in the meat and cook at low temperature with the pot closed for an hour and a half. Remove the peel from the potatoes, perhaps cut large ones in half. Remove the meat, wrap in aluminum foil and keep warm. Cook the potatoes in the clear soup for ten minutes. Clean cauliflower, rinse and divide into roses. Add to the potatoes form and make another ten min. Rinse the tomatoes and add to the hot clear soup, do not make more.

For the watercress cream: Rinse the watercress and pluck off the leaves. Blend the leaves, except for a few for garnish, and crème fraîche with a hand blender. Season the cream with salt and freshly ground pepper to taste. Arrange vegetables, meat slices, a little clear soup and watercress crem. Sprinkle with watercress leaves.

Nutritional values per unit about 620 Kcal, 37 g fat : Suggested menu:

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