Submerge the brisket, tongue and bacon in the water in a large pot with all the vegetables and aromatics (the cloves, bay leaves, peppercorns and cinnamon). Bring to a trembling simmer, skim, then cover. Remember the lid will increase the temperature inside the pot, so regulate the heat after a few minutes. Throughout the cooking, skim the stock and do not let it boil, or it will become cloudy and greasy. The brisket will need cooking for a minimum of 3 hours, and checked every 15 minutes thereafter until tender.
Remove the vegetables from the stock after 90 minutes and set aside. After approximately 2 hours of the cooking time, lift the bacon and tongue from the pot. Put the bacon to one side. Peel the tongue while it is hot, as the skin is easier to remove then. To do this, put it on a chopping board with the smooth side up. Make a slit lengthways from the top to the bottom, down the centre – the cut should be literally skin deep – and then peel and cut away the skin and any unsightly bits underneath the tongue, including the stem at the base.
For the last 40 minutes of cooking the brisket, add the chicken pieces. Once the brisket is nearly tender, return the tongue, bacon and vegetables to the pot for the final 20 minutes of cooking, reserving half a fennel bulb.
Towards the end of the cooking time, make the aïoli. Blitz the yolks, garlic, lemon juice and reserved fennel in a food processor while slowly adding the oil. If the mixture appears too thick before the oil has been used up, add a drop of warm water to loosen it. Doctor the acidity and seasoning at the end.
For the salsa verde, mix together the basil, parsley, mint, capers, shallot, vinegar and anchovies. Add just enough oil to loosen the mix, then season.
When the meats have cooked remove them to a board and cut into 5mm–1cmthick slices. Cut the celery heart into six, the rest of the fennel bulbs into four and the half leftover from the aïoli into two. Leave the onions in two. Serve the meats and vegetables either in the broth or on a separate plate with the broth in bowls as a starter or beside the main event. Eat with the roughly chopped mustard fruits, aïoli and salsa verde in combinations that suit your desired mouthful.