Poached Brisket of Beef with Salsa Verde
Most butchers divide a whole brisket into the flat half or first cut, which is lean and squarish, and the point cut, which is fattier and triangular—and more flavorful and tender. (Save the leftover broth for soup or risotto.)
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Gallery
Credit:
Thayer Allyson Gowdy; Styling: Robyn Valarik
Recipe Summary
Ingredients
Directions
Chef's Notes
Note: Total time does not include chilling overnight.
Nutrition Facts
Per Serving:
472 calories; calories from fat 78%; protein 18g; fat 42g; saturated fat 11g; carbohydrates 6.9g; fiber 0.7g; sodium 473mg; cholesterol 83mg.