Meaty Winter Stew

The combination of meats produces a unique flavor.

This is one of those recipes where the sum of the parts is better than any of the ingredients would lead you to imagine. Having the two salsas as garnishes to mix into the soup takes it to the next level. Serve this with crusty bread for a hearty winter meal.

Ingredients

• 2 quarts chicken stock

• 2 carrots, peeled and coarsely chopped

• 1 carrot, peeled and cut into 6 pieces (chunks)

• 1 onion, coarsely chopped

• 1 onion, peeled and cut into 6 pieces (chunks)

• 1 celery stalk, chopped

• 2-pound piece of beef brisket, trimmed of fat & cut into 1” chunks

• 12 boneless chicken thighs, cut into 1” chunks

• 8 sweet Italian sausages, casing removed and cut into 1-inch-long-chunks

• 10 small new potatoes, cut into halves or keep whole if they are small

Instructions

In a large pot, combine all but 1 cup of the chicken stock with the coarsely chopped carrot, chopped onion, and celery. (The other carrot and onion chunks are used later). Add the brisket and bring to a boil. Cover, and simmer at a low heat for about 1 hour or when the brisket is very tender.

Remove the brisket from the cooking liquid and set aside, remove scum from the broth with a spoon. Strain the stock and throw the cooked veggies away. Put the broth back in the pot. Add the chicken thighs and cook for 15 minutes; then add the sausages, the remaining cup of chicken stock, the carrot and onion chunks, the potatoes and the brisket. Cook for an additional 25 minutes.

Serve with red and green salsas along with some crusty bread. Spoon the salsas into your soup bowl to taste. If you don’t want to make both, the green is the tastiest.

Salsa verde

• 1 bunch of flat leaf parsley (leaves only)

• 1 bunch of fresh mint (leaves only)

• 1 bunch of fresh basil (leaves only)

• 1/2 cup capers rinsed and drained

• 2 to 4 anchovy filets

• 1 tablespoon Dijon mustard

• 1 teaspoon salt

• 1 teaspoon sugar

• 1 tablespoon freshly ground pepper

• 1 tablespoon red chili flakes

• 1 garlic clove

• 1 cup olive oil

In the bowl of a food processor or blender, combine the herbs, capers, anchovies, mustard, salt, sugar, pepper, red chili flakes, and garlic. Pulse to form a course puree.

With the motor running, slowly drizzlew in the olive oil to form a relatively smooth puree. Season with salt and pepper. This salsa can be refrigerated for up to one week.

Salsa Rosa

• 2 red bell peppers, roasted, peeled, seeded, and cored

• 1/3 cup olive oil

• salt and pepper

Place the peppers in the bowl of a food processor. Puree while slowly drizzling in the olive oil. Season with salt and pepper.

Salsa Rojo and Salsa Verde

Winter stew with both sauces