Corned Beef In Broth With Salsa Verde

Name: Corned Beef In Broth With Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 anchovies; 1 Tbsp salted capers, rinsed; 1 quantity corned beef; 237 milliliters flat-leaf parsley leaves; 1 clove garlic, crushed; 237 milliliters mint leaves; 125 milliliters ½ cup extra-virgin olive oil

The recipe Corned Beef In Broth With Salsa Verde is ready in around 45 minutes and is definitely a great gluten free, dairy free, and primal option for lovers of Mexican food. This recipe makes 6 servings with 493 calories, 23g of protein, and 43g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have cup flat-leaf parsley leaves, capers, quantity corned beef, and a few other ingredients on hand, you can make it. It works well as a main course.

Ingredients

Servings:

anchovies 1Tbsp

salted capers, rinsed 1

quantity corned beef 237milliliters

flat-leaf parsley leaves 1clove

garlic, crushed 237milliliters

mint leaves 125milliliters

½ cup extra-virgin olive oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Cuvaison Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.