Boiled Beef Brisket With Green Sauce
|Beef brisket||4 Pound|
|Thyme||1 Teaspoon (Whole)|
|Garlic||2 Clove (10 gm), chopped|
|Yellow onion||1 , peeled and chopped|
|Carrots||3 , chopped|
|Celery stalks||4 , chopped|
|Parsley||1⁄2 Bunch (50 gm)|
|Parsley||1⁄4 Cup (4 tbs)|
|Chopped yellow onion||1⁄4 Cup (4 tbs)|
|Green onions||6 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|White wine vinegar||2 Tablespoon|
|Olive oil||2 Tablespoon|
Place the brisket in a tight-fitting pot, and add the salt, pepper, thyme, garlic, yellow onion, carrots, celery, and parsley.
Cover with water, and bring to a boil.
Turn down to a simmer, and cook for 2 1/2 hours, covered, or until the meat is tender.
To make the green sauce, blanch the parsley, yellow onion, and green onions for just a moment in boiling water.
Add the remaining sauce ingredients, and mix well.
Cut the brisket into thin slices, and serve with the green sauce.
This is a lovely way to stretch out the roast by serving a rich sauce along with the meat.
A green salad, some pasta, and a nice dry red wine complete the meat.