Northern Italian Stew
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 35 min.
Ready in
Ingredients
for
8
- Ingredients
- 3 Tbsps good quality olive oil
- 32 ozs Beef brisket (trimmed)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 4 cups Beef broth (low sodium)
- 4 cups water
- 8 carrots (peeled and diagonally cut into thirds; divided)
- 6 stalks Celery (leaves included; cut into thirds; divided)
- 4 onions (peeled; 3 cut into quarters and 1 cut into rings; divided)
- 1 dried bay leaf
- 32 ozs cotechino Italian sausage (or sweet)
- 1 whole chicken (cut into 8 pieces)
- 3 cups small, boiling potatoes
- 4 sprigs flat-leaf parsley (roughly chopped)
- For Salsa Verde
- 1 cup fresh parsley
- 1 cup fresh mint
- 1 cup Basil
- 2 cloves garlic cloves (minced)
- ¼ Caper (drained and rinsed)
- 1 Tbsp Dijon mustard (plus extra for serving)
- 2 Anchovy fillet rinsed (optional)
- 1 cup good quality olive oil
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Heat oil in a large pot over medium-heat heat. Season brisket with salt and pepper. Cook until golden brown on all sides, about 4 to 5 minutes per side. Add beef stock, and water, Divide carrots, celery (without tops), and onion quarters in half and add to the pot, along with the bay leaf. Bring to a rapid boil; reduce heat to simmer. Cover and gently simmer until brisket is tender, about 2 hours.
2.
Remove brisket from the pot. Strain stock through a strainer or fine sieve into pot; add browned brisket, sausage, chicken pieces, and potatoes. Bring to a boil; reduce heat and simmer until potatoes and meat are tender (about 30 minutes). Add remaining carrots, celery with tops, onions, and parsley. Cover; cook until vegetables are tender, or about 15 minutes.
3.
Carefully. transfer meat and vegetables to a platter. Over with foil the keep warm. Strain stock and cook until stock is reduced by half (about 15 to 20 minutes).
4.
Meanwhile, prepare the Salsa Verde. Puree parsley, mint, basil, garlic, capers, mustard, and anchovy fillets in a food processor or blender. With machine running, gradually add olive oil. Season with salt and pepper; to taste.
5.
Slice meats, and arrange in bowls with vegetables. Drizzle with reduced stock. Serve with Salsa Verde and Dijon mustard. Serve.
