Braised beef brisket in parsley and anchovy sauce

Ingredients:

• 3 tbsp. l. + 0.5 tbsp. olive oil
• 1 beef brisket (1.3 kg), pointed end
• 3 large onions, thinly sliced ​​(about 8 cups)
• 2 bottles of 0.33 l lager
• 1 kg small red potatoes
• 3 bunches flat-leaf parsley (about 4 cups)
• 10-12 cloves of garlic
• 8 anchovies in oil
• 4 hard-boiled eggs
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)

Preparation:

1. Preheat oven to 160°C.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Season the brisket with salt and sear until golden brown on all sides, about 10 minutes. Set aside. Add the onion and cook until softened, stirring occasionally to prevent burning, about 10 minutes.
3. Return the brisket to the pot and add the beer. Bring to a boil, cover, and place in the oven. Simmer until the meat is tender when pierced with a fork, about 3 hours. Let cool while you prepare the potatoes and gravy.
4. Boil the potatoes in a medium saucepan of salted water until tender when pierced with a fork, 15-20 minutes. Set 2 potatoes aside to cool, and toss the remaining potatoes with 1 tablespoon of olive oil, a small handful of coarsely chopped parsley leaves, and salt to taste.
5. Combine the remaining parsley leaves, garlic, and anchovies in a food processor and roughly chop. With the processor running, add the remaining 1/2 cup olive oil. Peel the 2 reserved potatoes, add them to the parsley along with the hard-boiled egg yolks and lemon juice, and pulse 3-4 more times. Season with salt to taste.
6. Remove the brisket from the casserole and slice across the grain. Skim off any fat from the surface of the stewed onions. Place the stewed onions on the bottom of a plate, then add the sliced ​​brisket. Drizzle with the parsley sauce. Serve with potatoes.