Boiled Kosher Brisket with Horseradish Salsa Verde
4 pounds boneless beef brisket
3 medium onions, quartered
6 qt Beef Broth (or chicken)
6 qts water
2 bay leaves
1 tsp black pepper
3 medium carrots, peeled and cut in chunks
3 stalks celery
2 bunches flat leaf parsley
1/4 cup freshly grated horseradish root
2 Tbl shallots, diced
2 Tbl red wine vinegar
2 Tbl extra virgin olive oil
NOTE: Brisket is best if you have 3 days to make but can all be done at once. Brisket is more difficult to slice if warm.
2 days in advance: generously season with salt, refrigerate overnight
1 day in advance
- In a deep stock pot, add water, broth, onions, celery, carrots, bay leaves, black peppercorns and season broth as if it were a soup.
- Warm broth so that it’s moderate (approximately 170 degrees)
- Place brisket in broth (it will float), and place a clean, smaller pan on top of meat to fully submerge.
- Gently simmer for 3-6 hours until meat is tender and “buttery.”
- Gently remove meat from broth and reserve.
- Strain broth, discarding all vegetables.
- Skim with ladle and discard fat.
- Pour “cleaned” broth over cooked brisket and cool overnight.
The day of
- When cool, place brisket on cutting board; slice brisket thinly across the grain.
- Place sliced meat in deep, ovenproof dish.
- Bring reserved broth to boil (season with salt if necessary) and pour over sliced meat, about 2/3 the way up the meat, and cover with parchment. Place in oven for 10 to 15 minutes until meat is hot.
- Rinse and pick parsley, finely chop and reserve
- Add vinegar to chopped shallots to cover (1 hour in advance).
- Finely dice celery.
- In a bowl, add parsley, celery, shallots, horseradish and extra virgin olive oil (EVOO). Adjust seasoning with salt, EVOO and/or vinegar to liking (should be slightly acidic).
- Spoon “salsa verde” over brisket and serve.