Pot-Roasted Brisket with Salsa Verde

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OcadoLife

6 serving

Prep time: 15 mins

Cook time: 3 hrs

Serves: 6

Transform a budget-friendly joint of beef into a luxurious dish by cooking it slowly with tomatoes, garlic, olives, artichokes and herbs. Adjust the cooking time slightly depending on the size of your joint; if you can, allow the meat the rest before carving and serving. Paired with a zingy salsa verde, this restaurant-style meal is sure to impress.

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Ingredients Method

Ingredients

6 tbsp olive oil, for the salsa verde, plus 2 tsp for the lamb
1.4 kg beef brisket
6 shallots, quartered
2 celery sticks, roughly sliced
7 cloves garlic, 6 crushed for the beef, 1 for the salsa verde
2 fennel, roughly sliced
150ml white wine
2 tins chopped tomatoes
75g olives, pitted
1 tbsp sundried tomato paste
100g artichokes, cooked, drained of their oil
1 tbsp fresh thyme
25g flat-leaf parsley, for the salsa verde
25g oregano, leaves only, for the salsa verde
1 tbsp capers
1 tsp wholegrain mustard
½ lemon, juice
200g tagliatelle, to serve (optional)

Method

Step 1

Preheat the oven to 160°C/140°C fan/gas 3.

Step 2

Heat a little oil in a large frying pan over a medium-high heat and add the brisket. Turn occasionally, until brown all over, then transfer to a large casserole. Deglaze the pan with a little water and add to the casserole.

Step 3

Heat a little more oil in the pan, fry the shallots and celery until browned and transfer to the casserole.

Step 4

Deglaze the pan with a little water and repeat with the remaining oil, garlic and fennel, deglazing the pan for the last time with the wine, letting it bubble before pouring into the casserole.

Step 5

Stir the chopped tomatoes, olives, tomato paste, artichokes and thyme around the beef.

Step 6

Season with pepper, cover and cook in the oven for 2 1/2 hours, until the meat is tender.

Step 7

Serve the pot roast as it is or, for a thicker sauce, set the joint aside to rest while you simmer the sauce and reduce to your liking.

Step 8

For the salsa verde, whizz the remaining garlic clove, parsley, oregano, capers, mustard and lemon juice in a blender with 1 tbsp of oil until it forms a rough paste.