Ox breast with lentil mayonnaise

Ingredients for 4 servings:

• 1 kg beef brisket (ox breast)
• 2 onions
• 1 carrot(s)
• 1 parsley root(s)
• 1 leek(s)
• 2 bay leaves
• 2 carnations
• 10 black peppercorns
• 3 sprigs of parsley
• 50 g lentils, red
• 2 egg yolks
• 5 tbsp sunflower oil
• 5 tbsp olive oil
• 3 tbsp sweet cream
• ½ lemon(s)
• 1 pinch of cinnamon powder
• salt and pepper
• Fleur de Sel

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

a recipe from the Essigbrätlein

Dice the onion, carrot, and parsley root, and slice the leek. Bring a large pot of water to a boil along with the bay leaves, peppercorns, cloves, and parsley. Add the beef brisket and simmer, covered, over low heat for two and a half to three hours. Remove, let cool slightly, then remove the bones. Slice and keep warm. For the mayonnaise, first cook the lentils for about six to eight minutes. Then let cool. To whip the mayonnaise, all the remaining ingredients should be at room temperature. If they are too cold, they will be harder to emulsify. Mix the two types of oil in a glass. Place the egg yolks in a blender and whisk with an immersion blender, slowly adding the oil. The ingredients should already combine to form a smooth, thick cream. Next, blend in the cream and lentils. Squeeze the lemon and season the mayonnaise with it, along with salt, pepper, and a pinch of cinnamon. Season the ox breast slices with fleur de sel and serve with a generous dollop of mayonnaise. If you like, you can also serve julienne strips of root vegetables sautéed in a little oil and seasoning with salt, pepper, and white balsamic vinegar.