corned beef in broth

with salsa verde

  • 1 quantity corned beef+

salsa verde

  • 1 tablespoon salted capers, rinsed 
  • ⅓ cup mint leaves 
  • ⅓ cup flat-leaf parsley leaves 
  • 2 anchovies 
  • 1 clove garlic, crushed 
  • ½ cup (125ml) extra-virgin olive oil
  1. To make the salsa verde, roughly chop the capers, mint, parsley and anchovies. Place in a bowl with the garlic and oil and stir to combine. Set aside.
  2. Slice the beef into 12 thick slices and place into serving bowls with the carrots and onions. Ladle over the broth and top with salsa verde to serve. Serves 6. 

+See corned beef recipe.

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