Ingredients:
3 pounds beef brisket
3 teaspoons salt
1 celery stalk
1 carrot
1 small onion
1 bay leaf
3 plum tomatoes
5 peppercorns
Cover the beef and all the other ingredients in cold water in a pot. Bring to a boil slowly, uncovered, over low heat. When the water first comes to a boil, skim off the froth that forms on the surface. Then lower the heat to a simmer and cook the beef, covered, for about 3 hours. The meat should be tender and the broth a clear light brown.
Remove the beef from the broth and set on a platter for slicing. Serve topped with salsa verde.
Chop the parsley, capers, and garlic into fine bits. Add the anchovies and mince more. Put the mixture into a mortar and grind into a paste. Add the olive oil 1 tablespoon at a time and continue grinding until the mixture reaches a very thick sauce consistency. Add the vinegar a little at a time to dilute the sauce into a spoonable consistency.
NOTE: For a less sharp taste, use less vinegar.
NOTE: This sauce can be made ahead of time and kept in the refrigerator. Bring to room temperature and stir before serving.
Prepare the tomatoes by peeling and cutting into strips. Mince the garlic, then saute the garlic in the oil until browned, at which time add the tomatoes. Let the tomatoes simmer for 15 minutes, uncovered. Mince the raisins and pine nuts and add to the tomatoes. Cook for approximately 5 minutes more.
Cook the pasta al dente, then drain and place in a large bowl. Add the broccoli flowerets, pour the sauce over, and toss well (but carefully so as not to break up the flowerets). Serve in individual bowls or plates, topped with a little minced parsley.
NOTE: This sauce will work with many types of pasta, but is specially designed for hollow pasta such as bucatini, mostaccioli, or rigatoni.