Alberto's oven-baked boiled beef with salsa verde

Ingredients for 6 servings:

• 1 roast beef (Tafelspitz), approx. 1.5 – 2 kg
• 1 sprig(s) rosemary, finely chopped
• 1 onion(s), peeled and quartered
• 1 stalk(s) celery, roughly chopped
• 2 carrots, grated and quartered
• 3 tbsp olive oil
• 100 ml dry white wine
• 2 cloves garlic, crushed or squeezed
• salt and pepper
• 190 g mixed pickles
• 190 g green olives, pitted
• 140 g gherkins
• 90 g capers, small
• 5 artichoke hearts, quartered, marinated in oil
• 2 anchovy fillets, rinsed well and chopped
• 2 bunch parsley, flat, including stems
• 2 cloves garlic
• 200 ml olive oil

Instructions

Working time approx. 35 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 6 hours 5 minutes

A recipe from my family

Rub the boiled beef thoroughly with salt, rosemary, garlic, and pepper and let it rest for a while (about 3 hours). Preheat oven to 200°C (top/bottom heat). Arrange the onion, celery, and carrots in a roasting pan and place the boiled beef on top. Drizzle with olive oil. Add the white wine to the side and place the covered roasting pan in the oven. It can take about 2 hours for the piece to cook. This depends, of course, on the weight of the meat. 20 minutes before the end of cooking, remove the lid, switch to fan-assisted cooking, and finish cooking, turning the meat several times. Combine the above ingredients for the salsa verde with 100 ml of olive oil in a food processor (or blender) and purée everything until very fine. Heat a pan, add the salsa, and cook over medium heat for at least 15 minutes, stirring continuously. Let it cool, then stir in the remaining 100 ml of olive oil.