Braised Brisket With Salsa Verde Recipe

• 1 x 1 3/4 kilograms piece brisket
• 3 x carrots roughlty minced
• 2 stk celery roughly minced
• 3 x onions quartered
• 1 x bay leaf a few sprigs of thyme
• 3 x peppercorns
• 1 c. white wine
• 2 c. beef stock
• 2 c. minced parsley
• 1 c. minced basil
• 3 x garlic cloves
• 2 tsp grated lemon zest
• 1 Tbsp. capers
• 2 Tbsp. balsamic vinegar extra virgin olive oil, ( approx 1/2 a c. ) Salt and pepper to taste

1. Place the brisket in a large pot with the vegetables, wine stock, seasonings and sufficient water to cover.
2. Bring to the boil and turn down to a simmer and cook gently for approximately 2 1/2 - 3 hrs or possibly till just tender.
3. For the sauce combine all the ingredients except the extra virgin olive oil in a food processor and blend till just combined.
4. Drizzle in extra virgin olive oil till you reach a light mayonnaise style consistency.
5. Season to taste.
6. Remove the cooked meat from the liquid and slice finely.
7. Place on a plate and spoon over a Tbsp.
8. of cooking liquid and then some of the salsa verde.
9. Serve with some baby steamed vegetables such as carrots or possibly beans and baby steamed potatoes or possibly perhaps, a lovely platter or possibly roasted vegetables.

brisket, carrots, celery, onions, bay leaf, peppercorns, white wine, beef stock, parsley, basil, garlic, lemon zest, capers, balsamic vinegar

Taken from cookeatshare.com/recipes/braised-brisket-with-salsa-verde-90411 (may not work)