Poached Brisket Of Beef With Salsa Verde

By Sunset
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3 pounds beef brisket in one piece, preferably the point cut (also called deckle cut or tip)

2 yellow onions, peeled and halved

2 celery ribs, cut into 1-in. chunks

2 carrots, cut into 1-in. chunks

12 sprigs flat-leaf parsley

2 bay leaves

4 canned plum tomatoes

1 tablespoon kosher salt

1 cup extra-virgin olive oil

1 cup minced flat-leaf parsley

8 anchovy fillets, minced

2 tablespoons minced shallots

2 tablespoons salt-packed capers, rinsed and minced

1 teaspoon finely shredded lemon zest

1 tablespoon lemon juice

3/4 cup fine soft bread crumbs (from crustless day-old bread, whirled in a food processor)

1 hard-cooked egg, chopped medium fine

Kosher salt to taste

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