Beef Bollito

Beef Bollito

Classic of northern Italian cuisine: Boiled Beef


Servings 4

  •     2.2 lbs. beef in 1 single piece blade, chuck or brisket
  •     1 carrot peeled
  •     1 onion peeled
  •     2 potatoes peeled
  •     2 bay leaves
  •     4 cloves
  •     8-10 pepper corns
  •     1 tbsp. parlsey not chopped
  •     1 tbsp. salt


  1.     Tie the piece of meat with some kitchen string and keep it aside. This step is not essential, but it keeps the meat in shape while cooking and makes for a better final presentation.
  2.     Take the peeled onion and insert the cloves into it (this will make it easier to discard them later on).
  3.     Fill a big pot with water. Add the bay leaves, pepper corns, salt and parsley and put it on the fire. Bring to a boil. When it is boiling add the meat, carrots and onion. put the fire to low and let is simmer, very gently, until the meat is cooked through. The cooking time varies, depending on the thickness of the meat, but it will take approximately 2 to 2.5 hours. This dish has to be cooked slowly and on a very low flame, so that the meat remains tender.
  4.     Half way through the cooking, add the potatoes.
  5.     When the meat is ready, remove it (and the vegetables) with a slotted spoon and let it cool down.  Do not discard the cooking liquid as it makes a good broth for risotto or soups. It can also be frozen and used later on.
  6.     When the meat is cool, slice it. It can be eaten warm or cold, but I like it more at room temperature. Serve it with the vegetables and some Salsa Verde. It can also be served with mayo or olive oil and lemon juice.

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