Salsa Verde Brisket with a Cabbage, Carrot, & Fennel Salad
Cook time
Total time
Serves: 8
Salsa Verde Brisket
  • 4-5 pounds brisket
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ¾ cup salsa verde (recipe follows)
  • ¾ cup dark beer or red wine
Italian Salsa Verde
  • 3 cups flat-leaf parsley leaves
  • 1 tablespoons drained capers
  • 1 shallot, diced
  • 2 teaspoons (about 3 cloves) chopped garlic
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
Carrot, Cabbage, and Fennel Salad with Pickled Mustard Seeds
  • ½ small red cabbage, outer leaves removed, washed, and sliced thinly
  • 4-5 medium carrots, sliced thinly
  • 1 small bulb of fennel, sliced thinly and chopped
  • 1-2 tablespoons extra-virgin olive oil
  • 1-2 tablespoons agave nectar or honey
  • 1 tablespoon pickled mustard seeds (recipe follows - optional)
  • juice of 1 lime
  • salt and pepper, to taste
Pickled Mustard Seeds
  • ½ cup water
  • ½ cup white wine vinegar
  • ½ cup granulated sugar
  • 2 teaspoons dry mustard
  • ¼ cup mustard seeds
Salsa Verde Brisket
  1. Preheat your oven to 350 degrees F. Season your brisket well with salt and pepper, then rub the salsa verde over all sides. Place the brisket in a roasting pan, or in a pan on top of a cooling rack, fat side up.
  2. Cover the roasting pan well with aluminum foil, and place the brisket in the oven for 45 minutes. After that time, reduce your oven's temperature to 275 degrees F and cook for another 3-4 hours, until fall-apart tender.
  3. Remove the brisket from the oven, keep covered, and allow to rest for 15-20 minutes. Remove the fat from the top of the brisket with tongs (it should slide right off), move to a cutting board, slice or shred, and serve alongside with the cabbage, carrot, and fennel salad, or with whatever else you prefer. This brisket will keep well in an airtight container in the fridge for 4-5 days. The leftovers make great sandwiches and/or tacos!
Italian Salsa Verde
  1. In a bowl, combine all the ingredients and mix well. Add the mixture to a food processor and process until they are well incorporated but not too smooth. Adjust the seasoning if necessary. The sauce should be tangy and salty. Keeps well refrigerated for up to 1 week in an airtight container and can easily be doubled.
Carrot, Cabbage, and Fennel Salad with Pickled Mustard Seeds
  1. Combine your thinly sliced cabbage, carrots, and fennel in a large bowl (I used a mandoline to slice all of my vegetables - I highly recommend investing in one). Toss with the vegetables with the olive oil, agave nectar, mustard seeds (recipe follows - these are optional but I like the bite they add), lime juice, salt, and pepper. Taste, and adjust seasonings as necessary. Cover and place in the fridge for 30 minutes so that the flavors develop a bit. Serve cold alongside the brisket. This salad will keep well in an airtight container in the fridge for up to a week, and make a great sandwich or taco topping!
Pickled Mustard Seeds
  1. In a sauce pan, bring 1 cup of water, vinegar, sugar, and dry mustard to a boil. Add in the mustard seeds and simmer for 5 minutes, until the seeds bloom, or double in size. Remove from the heat and allow to cool. Store the mustard seeds in the liquid, and they will keep well if refrigerated for up to 2 weeks in an airtight container. These are wonderful in salads (even tuna salad or egg salad), as well as with any kind of meat.
Adapted From
Recipe by The Crepes of Wrath at