Braised Brisket with Potatoes, Spinach and Stuffed Tomatoes

For the brisket: Season the brisket with salt and pepper to taste. Place in a large pot along with the soup vegetables, onion, bay leaf, peppercorns and lemon zest. Cover with water. Bring to a boil and reduce to low heat. Simmer for 2.5 hours. During the last half hour, stir in the marrow bones.

For the spinach: Rinse the spinach, squeeze out moisture and chop. Heat the butter in a skillet. Add the shallot and cook until translucent. Stir in the spinach and cook until wilted. Add the cream and season with salt, pepper and nutmeg to taste. Simmer until the spinach is cooked.

For the potatoes: Cook the potatoes and scoop the flesh from half the potatoes. 

In a bowl, stir potato flesh with the butter and instant vegetable stock until thoroughly combined. Put the mixture in a piping bag and pipe on top of the remaining potato halves.

For the stuffed tomatoes: Slice the tops off the tomatoes. 

 In a pot, heat the melted butter with the chives (reserve some chives for garnish). Season with salt and pepper to taste. Puree the mixture and allow to cool. Pipe the chive mixture on top of the tomatoes. 

For serving: In a bowl, stir the parsley with the salt. Sprinkle into the beef mixture.