Spicy mustard meat

Ingredients for 4 servings:

• 600 g beef brisket
• 1 liter of water
• ⅛ celeriac
• 1 m.-sized carrot(s)
• 1 m.-sized onion(s)
• 5 allspice berries
• 5 juniper berries
• 10 peppercorns
• 2 small bay leaves
• 250 g gherkins or mustard gherkins
• 4 tbsp mustard
• 2 tbsp condensed milk
• 2 tbsp oil
• e.g. salt and pepper
• e.g. Worcestershire sauce
• 3 large eggs
• 1 stalk(s) leek or 2 – 3 onions
• e.g. chives or parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 30 minutes

a delicious dinner according to Kurt Drummer

Boil the beef brisket with the peeled and roughly chopped root vegetables, the peeled and halved onion, allspice, juniper berries, peppercorns, and bay leaves in water for about 1 hour until tender. Let the meat cool. Meanwhile, hard-boil the eggs. Cut the cooled meat into cubes and mix with the roughly chopped egg and the sliced ​​leek or onion rings. Make a sauce with finely diced cucumber, mustard, condensed milk, oil, salt, pepper, and Worcestershire sauce. Mix it into the salad and sprinkle with some chopped chives or chopped parsley. Let the mustard-flavored beef marinate in the refrigerator for at least 2 hours. Brown bread goes best with this.