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- Pot-Roasted Brisket with Salsa Verde
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Search results for 6 tbsp of olive oil, for the salsa verde, plus 2 tsp for the lamb
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Search results for 1.4 kg of beef brisket
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Search results for 6 shallots, quartered
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Search results for 1 tbsp of sundried tomato paste
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Search results for 100 g of artichokes, cooked, drained of their oil
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Search results for 25 g of oregano, leaves only, for the salsa verde
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Search results for 25 g of flat-leaf parsley, for the salsa verde
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Search results for 7 cloves of garlic, 6 crushed for the beef, 1 for the salsa verde
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Search results for 75 g of olives, pitted
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Ingredients
- 6 tbsp of olive oil, for the salsa verde, plus 2 tsp for the lamb
- 1.4 kg of beef brisket
- 6 shallots, quartered
- 2 celery sticks, roughly sliced
- 150 ml of white wine
- 1 tbsp of sundried tomato paste
- 100 g of artichokes, cooked, drained of their oil
- 25 g of oregano, leaves only, for the salsa verde
- 1 tsp of wholegrain mustard
- 0.5 lemon, juice
- 25 g of flat-leaf parsley, for the salsa verde
- 2 fennel, roughly sliced
- 1 tbsp of fresh thyme
- 1 tbsp of capers
- 200 g of tagliatelle, to serve (optional)
- 7 cloves of garlic, 6 crushed for the beef, 1 for the salsa verde
- 2 tins of chopped tomatoes
- 75 g of olives, pitted