Pasta Salad with Beef

For the beef

1. Wash the brisket and place in a saucepan with cold water. Add the bones, the soup vegetables and the onion, season with salt and cook until the meat is cooked through.
2. Take the beef brisket out of the broth and let it cool down. Pour the broth through a sieve into a saucepan and set aside.
3. Cut the beef brisket first into slices, then into strips and then into small cubes, place in a bowl and set aside.
4. Also dice the gherkins and add to the beef with the cucumber stock and let it steep.

For the mayonnaise

1. Put the egg yolks, mustard, lemon juice, salad herbs in a blender jar and mix with a hand blender, slowly pour in the oil. Season with salt and pepper and set aside.

The pasta

1. Cook the pasta (of your choice) in plenty of water until very al dente.

For the salad

1. Put the still firm and hot noodles in a bowl and pour the broth over them. The noodles will continue to cook in the warm broth.
2. Add the beef cubes with the gherkins and fold in.
3. Pour the mayonnaise over the pasta and mix well. Let the pasta salad stand, if it is too dry add some of the broth. Season to taste with salt and pepper.
4. Let it steep overnight. Just before serving, add the pomegranate syrup (or balsamic vinegar) and stir in. If you like, you can also add freshly chopped parsley.