Poached Brisket of Beef with Salsa Verde Recipe – Sunset Magazine

Ingredients

• Brisket
• 3 pounds beef brisket in one piece, preferably the point cut (also called deckle cut or tip)
• 2 yellow onions, peeled and halved
• 2 celery ribs, cut into 1-in. chunks
• 2 carrots, cut into 1-in. chunks
• 12 sprigs flat-leaf parsley
• 2 bay leaves
• 4 canned plum tomatoes
• 1 tablespoon kosher salt
• Salsa verde
• 1 cup extra-virgin olive oil
• 1 cup minced flat-leaf parsley
• 8 anchovy fillets, minced
• 2 tablespoons minced shallots
• 2 tablespoons salt-packed capers, rinsed and minced
• 1 teaspoon finely shredded lemon zest
• 1 tablespoon lemon juice
• 3/4 cup fine soft bread crumbs (from crustless day-old bread, whirled in a food processor)
• 1 hard-cooked egg, chopped medium fine
• Kosher salt to taste