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Ingredients
- 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
Directions
- Place the brisket in a large pot with the vegetables, wine stock, seasonings and sufficient water to cover. 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.
- For the sauce combine all the ingredients except the extra virgin olive oil in a food processor and blend till just combined. Drizzle in extra virgin olive oil till you reach a light mayonnaise style consistency. Season to taste.
- Remove the cooked meat from the liquid and slice finely. Place on a plate and spoon over a Tbsp. of cooking liquid and then some of the salsa verde.
- 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.
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