Serves: Makes 8 servings
- 1 (4-pound) well-trimmed beef brisket
- 5 quarts water, or more if needed
- 2 yellow onions, halved
- 2 carrots, peeled and cut into large chunks
- 2 celery ribs, cut into large chunks
- 12 Italian parsley sprigs
- 2 bay leaves
- 2 tablespoons kosher or sea salt
- 11⁄2 cups finely minced fresh Italian parsley
- 2 teaspoons minced fresh tarragon
- 11⁄2 cups extra virgin olive oil
- 12 anchovy fillets, finely minced
- 1â„4 cup capers, preferably salt packed, rinsed and finely chopped
- 2 large cloves garlic, minced
- 2 teaspoons freshly grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup fresh bread crumbs
- Kosher or sea salt and freshly ground black pepper
- 8 small waxy potatoes, peeled if desired
- 2 small rutabagas, peeled and quartered
- 4 small turnips, peeled and halved
- 8 small whole carrots, peeled
- 1 small head Savoy cabbage
- To cook the brisket, put it and the water in a large stockpot. If the meat is not covered with water, add more as needed. Bring to a simmer over moderate heat, carefully skimming any foam. Add the onions, carrots, celery, parsley, bay leaves, and salt. Cover partially and adjust the heat to maintain a bare simmer. Cook for 3 hours, then test for doneness by probing the meat with a fork. If it does not seem tender, cook for 1 hour longer.
- To make the salsa verde, in a bowl, combine the parsley, tarragon, olive oil, anchovies, capers, garlic, and lemon zest and juice. Stir in the bread crumbs, and season with salt and pepper. Set aside until serving.
- With tongs, carefully remove the brisket to a tray. Strain the broth through a fine-mesh sieve and return it to the pot. Discard the contents of the sieve. Taste the broth and adjust with salt. Return the brisket to the broth and keep warm over low heat.
- Put the potatoes, rutabagas, turnips, and carrots in a large pot and add enough of the broth to cover them. Bring to a simmer over high heat, then cover partially and adjust the heat to maintain a gentle simmer. Cook until tender when pierced, about 10 minutes, removing them as they are done to a platter. Meanwhile, cut the cabbage into 8 wedges, keeping the core intact to hold each wedge together. Put the cabbage wedges in a large skillet and add broth to a depth of 1â„4 inch. Bring to a simmer over moderate heat, cover, and adjust the heat to maintain a gentle simmer. Cook until the cabbage is tender, about 5 minutes.
- To serve, remove the meat from the broth to a cutting board. Slice the meat and arrange on a platter. Arrange the vegetables on a separate platter. Moisten the meat and the vegetables with a little hot broth, then serve immediately. Pass the salsa verde separately.