Brisket of Beef Trambland

Ingredients

• 3 pounds Beef brisket, fresh (For boiling)
• 4 tablespoons Butter, unsalted (Original called for 2 chittacks (approximately 4 tablespoons))
• 1 tablespoon Onions, finely sliced (About 1 small onion)
• 1.5 tablespoons All-purpose flour (For thickening the sauce)
• 0.5 teaspoon Black pepper, ground
• 1 teaspoon Salt (For the sauce)
• 1 cup Whole milk (Use full-fat for best results)
• 0.5 cup White wine vinegar or cider vinegar (Original called for 2 wineglassfuls)
• 6 whole Pickled gherkins or French beans (Cornichons work well)
• 6 large Eggs, hard-boiled (For garnish)
• 8 cups Water (For boiling the brisket)
• 1 tablespoon Salt (For boiling water)

Instructions

1. 1Place eggs in a pot, cover with cold water, bring to a boil, then remove from heat and let stand covered for 12 minutes. Transfer to ice water to cool, then peel and set aside.
2. 2Place the beef brisket in a large pot and cover with water. Add 1 tablespoon salt. Bring to a boil, then reduce heat to low and simmer gently for 2 to 2.5 hours until the meat is tender when pierced with a fork. Skim any foam that rises to the surface during the first 15 minutes.
3. 3Finely mince the hard-boiled eggs (both yolks and whites). Finely mince the pickled gherkins or French beans. Keep them separate in small bowls.
4. 4About 20 minutes before the brisket is done, melt the butter in a medium saucepan over medium heat. Add the finely sliced onions and fry, stirring frequently, until light golden brown, about 5-7 minutes.
5. 5Reduce heat to medium-low. Gradually add the flour to the butter and onions, stirring constantly to prevent lumps. Cook for 2-3 minutes, stirring continuously, until the mixture is smooth and lightly golden. Add the ground black pepper and salt, stirring to combine.
6. 6Very gradually pour in the milk, whisking constantly to prevent lumps from forming. Once all the milk is incorporated and the sauce is smooth, gradually add the vinegar while continuing to stir. Bring to a gentle simmer and cook for 3-4 minutes, stirring frequently, until the sauce thickens to coat the back of a spoon.
7. 7Remove the brisket from the cooking liquid and place on a cutting board. Slice against the grain into serving portions and arrange on a warm serving platter. Pour the hot sauce evenly over the sliced brisket. Sprinkle the minced pickles over the sauce, then top everything with the minced hard-boiled eggs. Serve immediately while hot.