Ingredients
2 or more pounds of brisket
salt
1/2 cup extra virgin olive oilplus another 3/4 cup
juice of 1 lemon plus another 1/4 cup of lemon juice
parsley
julienne basil
2 tbsp capers
2 bunches scallion
1 bunch parsley
steamed peapods
your favorite salad greens
Preparation
boil meat in salted water for 21/1 hours or longer. if using more meat, boil longer. the meat is done when a fork easily slips through it. Remove meat from water,sprinkle with salt and cool for a few minutes.Gently steam peapods for 2-3 minutes remove from water In a small bowl wisk 1/2 cup of olive oil and juice of 1 lemon until it becomes creamy. slice cooled meat thinly and pour whisked lemon oil evenly over the meat. sprinkle with chopped parsly basil and capers.put salad on large flat plat dress with remaining lemon juice, oil and salt which has been whisked,put meat on top and serve at room temperature.
