Accompaniments

SALSA VERDE

 

Great with steak, brisket or any cold beef

Blend in a food processor:

15-20 mint leaves

Bunch of parsley or basil

2 anchovies, oil-packed

Zest and juice of 1 lemon

1 tablespoon of capers

1 teaspoon Dijon mustard

Enough olive oil to make a sauce of thick consistency

Taste and correct for seasoning.  Salt may not be necessary as the anchovies are salty.  Add a bit more lemon juice if you like a sharper flavour.