Name: Corned beef with salsa verde
Yield: Feeds six
Ingredients: 1.5 kg (3 lb) piece corned beef (brisket/silverside); 2 tbsp red wine vinegar; 3 carrots, peeled and chopped; 2 celery stalks, chopped; freshly ground black pepper; 1 bay leaf; 1 cup flat-leafed parsley; 1 garlic clove, crushed; 2 tbsp tiny salted capers, rinsed; 4 anchovies, rinsed; 1 cup mint leaves; 1 cup fresh basil; 6 tbsp or more of extra virgin olive oil; 3 onions, peeled

Preparation info

Feeds
six

Difficulty
Medium

Appears in

Old Food

By Jill Dupleix

Published 1998

About

I’ve traded recipes for this good old Anglo corned beef (silverside) with supermarket millionaires and taxi drivers, and I still cook it every time I come home from an extended trip out of the country. The only dilemma is whether to make it with a sharp salsa verde, or a light parsley sauce (see cheese sauce, Broths and Sauces). I serve it like this the first night, and the other way the next.