Poached Brisket of Beef with Salsa Verde

Name: Poached Brisket of Beef with Salsa Verde
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Mexican
Ingredients: 8 fillets anchovy fillets, minced; 2 bay leaves; 1 kilograms beef brisket in one piece, preferably the point cut (also called deckle cut or tip); 8 servings Brisket; 177 milliliters fine soft bread crumbs (from crustless day-old bread, whirled in a food processor); 2 carrots, cut into 1-in. chunks; 2 ribs celery ribs, cut into 1-in. chunks; 237 milliliters minced flat-leaf parsley; 12 sprigs flat-leaf parsley; 1 medium hard-cooked egg, chopped medium fine; 1 Tbsp kosher salt; 8 servings Kosher salt to taste; 1 Tbsp lemon juice; 1 teaspoon finely shredded lemon zest; 237 milliliters extra-virgin olive oil; 4 canned plum tomatoes; 8 servings Salsa verde; 2 Tbsps salt-packed capers, rinsed and minced; 2 Tbsps minced shallots; 2 yellow onions, peeled and halved

The recipe Poached Brisket of Beef with Salsa Verde could satisfy your Jewish craving in approximately 5 hours. This recipe makes 8 servings with 522 calories, 57g of protein, and 24g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. It will be a hit at your Hanukkah event. It is a good option if you're following a dairy free diet. If you have flat-leaf parsley, flat-leaf parsley, lemon zest, and a few other ingredients on hand, you can make it.

Instructions

Poach brisket: Trim excess fat from outside of brisket. Put meat in a large pot and add enough water to cover by 1 in. Bring to a simmer over medium heat, skimming any foam from surface.

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Water

Meat

Equipment you will use

Pot

Add onions, celery, carrots, parsley, bay leaves, and tomatoes, crushing tomatoes between your fingers as you add them.

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Bay Leaves

Tomato

Carrot

Parsley

Celery

Onion

Add salt. Cover partially and simmer gently until brisket feels tender when probed with a fork, 3 1/2 to 4 hours. Cool in broth, then chill overnight.

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Broth

Salt

Skim off any congealed fat. Reheat brisket in the broth over medium-low heat.

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Broth

Make salsa verde: In a bowl, combine oil, parsley, anchovies, shallots, capers, and lemon zest and juice. Stir in bread crumbs and egg and season with salt.

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Breadcrumbs

Salsa Verde

Lemon Zest

Anchovies

Shallot

Parsley

Capers

Juice

Salt

Egg

Cooking Oil

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Bowl

Transfer brisket pieces to a cutting board. Using a very sharp knife, cut meat against the grain into 1/2-in.-thick slices, then into 2-in. pieces. Arrange pieces in a single layer on a platter and drizzle with a little of the hot broth to moisten them. Dollop salsa verde onto meat.

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Salsa Verde

Broth

Grains

Meat

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Cutting Board

Knife

Serve immediately, with extra salsa on the side.

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Salsa

Make ahead: Brisket, up to 2 days through step Salsa, up to 4 hours, covered and chilled.

Ingredients you will need

Salsa

Equipment

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. 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 WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.