Brisket with green sauce
4 servings
150 minutes
Pork belly with green sauce is a true masterpiece of Italian cuisine, where the classic combination of tender meat and aromatic herbs takes on a refined character. This dish originates from traditional rural Italian cooking, where greens were used not only for flavor but also to refresh heavy meat dishes. The pork belly cooked with vegetables and spices becomes incredibly juicy and tender. The green sauce made from fresh herbs, cream, sour cream, and yogurt with mustard and lemon juice adds zest and lightness to the dish. Italians serve it as a main course at family dinners accompanied by fresh bread and a glass of white wine. This recipe offers gourmets a delicate interplay of textures and flavors, turning every meal into a true culinary delight.
1
Wash, peel, and dice the onion, carrot, and celery root.
- Onion: 2 heads
- Carrot: 1 piece
- Celery root: 100 g
2
Put meat, vegetables, and spices in a pot. Pour in cold water, bring to a boil. Add salt and cook for 2 hours.
- Beef brisket: 800 g
- Onion: 2 heads
- Carrot: 1 piece
- Celery root: 100 g
- Juniper berries: to taste
- Bay leaf: 2 pieces
- Allspice peas: 1 teaspoon
- Salt: to taste
3
Chop the greens finely. Mix 2/3 of the greens with sour cream, cream, yogurt, mustard, and make a puree from the mixture. Season with lemon juice, salt, and pepper.
- Parsley: 1 bunch
- Green onions: 1 bunch
- Watercress: 1 bunch
- Fresh tarragon: 1 bunch
- Sour cream: 250 g
- Cream: 3 tablespoons
- Natural yoghurt: 1 tablespoon
- Table mustard: 1 teaspoon
- Lemon juice: 1 tablespoon
- Ground black pepper: to taste
- Salt: to taste
4
Boil the eggs. Finely chop the onion and eggs, and add to the sauce-puree.
- Onion: 2 heads
- Chicken egg: 2 pieces
5
Serve the brisket with green sauce.