Poached Brisket of Beef with Salsa Verde

Ingredients

• 8 fillet anchovy minced
• 2  bay leaves 
• 3 pounds brisket (also called deckle cut or tip)
• 8 servings brisket 
• 0.8 cup breadcrumbs soft crustless fine (from day-old bread, whirled in a food processor)
• 2  carrots cut into 1-in. chunks
• 2 rib celery stalks cut into 1-in. chunks
• 1 cup flat parsley minced
• 12 sprigs flat parsley 
• 1 medium hardboiled eggs chopped fine
• 1 tablespoon kosher salt 
• 8 servings kosher salt to taste
• 1 tablespoon juice of lemon 
• 1 teaspoon lemon zest shredded finely
• 1 cup olive oil extra virgin extra-virgin
• 4  plum tomatoes canned
• 8 servings salsa verde 
• 2 tablespoons salt-packed capers minced rinsed
• 2 tablespoons shallots minced
• 2  onion yellow peeled halved

Equipment

• bowl
• knife
• pot
• cutting board

Directions

1. 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.
2. Add onions, celery, carrots, parsley, bay leaves, and tomatoes, crushing tomatoes between your fingers as you add them.
3. 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.
4. Skim off any congealed fat. Reheat brisket in the broth over medium-low heat.
5. 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.
6. 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.
7. Serve immediately, with extra salsa on the side.
8. Make ahead: Brisket, up to 2 days through step Salsa, up to 4 hours, covered and chilled.