Braised Brisket With Salsa Verde
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Tamara1 | 1 | Servings |
INGREDIENTS
| 1 | 1 3/4 kilograms piece | |
| brisket | ||
| 3 | Carrots roughlty chopped | |
| 2 | Sticks celery roughly | |
| chopped | ||
| 3 | Onions quartered | |
| 1 | Bay leaf | |
| A few sprigs of thyme | ||
| 3 | Peppercorns | |
| 1 | c | White wine |
| 2 | c | Beef stock |
| 2 | c | Chopped parsley |
| 1 | c | Chopped basil |
| 3 | Garlic cloves | |
| 2 | t | Grated lemon zest |
| 1 | T | Capers |
| 2 | T | Balsamic vinegar |
| Olive oil, approx 1/2 a | ||
| cup | ||
| Salt and pepper to taste | ||
| 64 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Place the brisket in a large pot with the vegetables, wine stock, seasonings and enough water to cover. Bring to the boil and turn down to a simmer and cook gently for approximately 2 1/2 - 3 hours or until just tender. For the sauce combine all the ingredients except the olive oil in a food processor and blend until just combined. Drizzle in olive oil until 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 tablespoon of cooking liquid and then some of the salsa verde. Serve with some baby steamed vegetables such as carrots or beans and baby steamed potatoes or perhaps, a lovely platter or roasted vegetables. Converted by MC_Buster. Per serving: 5738 Calories (kcal); 466g Total Fat; (76% calories from fat); 303g Protein; 18g Carbohydrate; 1050mg Cholesterol; 5527mg Sodium Food Exchanges: 0 Grain(Starch); 42 Lean Meat; 2 1/2 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 3728
Calories From Fat: 2032
Total Fat: 225.5g
Cholesterol: 765mg
Sodium: 21618.4mg
Potassium: 8939mg
Carbohydrates: 145.7g
Fiber: 49.1g
Sugar: 39.4g
Protein: 247.3g