• 1.5 kg (3 lb) piece corned beef (brisket/silverside)
• 3 onions, peeled
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 bay leaf

Salsa verde

• 1 cup flat-leafed parsley
• 1 cup fresh basil
• 1 cup mint leaves
• 1 garlic clove, crushed
• 2 tbsp tiny salted capers, rinsed
• 4 anchovies, rinsed
• freshly ground black pepper
• 2 tbsp red wine vinegar
• 6 tbsp or more of extra virgin olive oil

Rinse beef, place in a big pot with lots of cold water and bring to the boil. Reduce to a simmer, skimming off any froth. Add onions, carrots, celery and bay leaf and cook slowly, partly covered, for around 2 hours at a bare simmer. Remove from heat, although beef can stay in broth for a few hours until ready to reheat.

Wash parsley, basil and mint, and shake dry. Combine herbs in food processor and chop until fine using the pulse action. Add garlic, capers, and anchovies and chop until fine. Keep the motor running while you add the vinegar, then, more slowly, the olive oil. Taste for pepper and adjust accordingly and set aside, covered.

Reheat broth and corned beef gently. Remove beef from the broth and drain. Slice the beef and arrange on warmed serving plates. Spoon the salsa verde on top, and serve.