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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse beef and pat dry. Place vegetables, spices and herbs in a stockpot with 3 quarts cold water. Bring to a boil, then add the beef and optional bones. Season with kosher salt. Be sure the meat is fully submerged. | 2. Return to the boil, skimming any foam that rises. Lower heat to a simmer, cover and cook 3 hours, skimming any further scum that rises. Remove from heat and allow to cool, undisturbed, until room temperature, 6-7 hours. | 3. Remove meat and adjust seasoning of broth with salt and pepper. Reheat and serve, with or without the vegetables, over cooked miniature pasta (or cooked rice), with grated Parmigiano, Pecorino Romano or Grana Padano. | 4. Combine all the salsa verde ingredients in a blender. Process until smooth. | 5. Slice the cold beef across the grain. Serve with salsa verde. | 6. Note: Leftover beef can be shredded and mixed with finely chopped celery, finely chopped red onion, minced fresh parsley, finely chopped cornichon, dried oregano, a pinch of chili flakes, salt, black pepper, red wine vinegar and extra-virgin olive oil to make a beef salad - the longer it stands, the more the meat absorbs the flavors. Serve on toasted bread or crackers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef brisket	3			2109.24	0.0	281.9578	100.291
veal	3 -4		bone	0.0	0.0	0.0	0.0
carrot	2		peeled cut	50.02	11.6876	1.1346	0.2928
onion	1/2		cut	30.0	7.005	0.825	0.075
celery rib	2		cut	-	-	-	-
garlic clove	1		smashed peeled	-	-	-	-
plum tomato	1	cup	diced crushed	-	-	-	-
leek	1/2		cut	-	-	-	-
black peppercorn	5 -6			-	-	-	-
allspice berry	2 -3			-	-	-	-
bay leaf	2			-	-	-	-
thyme	3	sprigs		-	-	-	-
kosher salt				-	-	-	-
acinus di pepe pasta	6	6	cooked	-	-	-	-
flat leaf italian parsley	1	bunch		-	-	-	-
mint	1	bunch		-	-	-	-
fennel bulb				-	-	-	-
anchovy	4		salt-packed fileted rinsed	-	-	-	-
caper	2	tablespoons	salt-packed rinsed drained	3.9560000000000004	0.8411	0.4059	0.1479
hard egg	1		hard-boiled chopped	-	-	-	-
cornichons	4			-	-	-	-
white wine vinegar	2	tablespoons		-	-	-	-
extra virgin olive oil	1	cup		-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.