Northern Italian Stew

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.

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.

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).

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.