| 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 |
ts |
Grated lemon zest |
| 1 |
tb |
Capers |
| 2 |
tb |
Balsamic vinegar |
|
|
Olive oil; ( approx 1/2 a cup ) |
|
|
Salt and pepper to taste |
INSTRUCTIONS
FOR THE BEEF
FOR THE SALSA VERDE
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;
64 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”