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Boiled Beef with Parsley Sauce
Brisket simmered slowly with vegetables and bay until it yields to a fork, then sliced and served with a punchy blended sauce of parsley, capers, anchovy and egg yolk. It is just as good cold.
- YieldServes 4
- Hands-on50 min
- Total3 h 54 min
- Difficulty
Ingredients
For the beef
- 1 kgbeef brisket
- 2carrots, peeled
- 1 stalkcelery, trimmed
- 1 bunchflat-leaf parsley, small bunch, stems and all
- 1yellow onion, quartered
- 3 leavesbay leaves
- 1 tspblack peppercorns
- to tastefine sea salt
For the parsley sauce
- 50 gwhite bread, crusts removed
- 100 mlwhite wine vinegar
- 100 gflat-leaf parsley leaves
- 20 gcapers, rinsed
- 3cornichons, small, sliced
- 2eggs, hard-boiled, yolks only
- 6oil-packed anchovy fillets, drained and chopped
- 1 clovegarlic, sliced
- 120 mlextra virgin olive oil, plus a little more if needed
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