Recipe courtesy of David Rocco
Episode: Sauces
Bollito with Salsa Verde and Chili Sauce: Boiled Beef with Salsa Verde and Chili Sauce
Total:
2 hr 25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 8 cups/2 L water
  • 2 pounds/1 kg stewing beef, cut into 1-inch cubes
  • 2 carrots, halved
  • 2 celery stalks, halved
  • 1 onion, quartered
  • 1 clove garlic, crushed
  • Salsa Verde, recipe follows
  • Chili Sauce, recipe follows
  • Sandwich buns, for serving, optional
Salsa Verde Sauce
  • Large bunch, fresh flat-leaf parsley
  • 3 1/2 ounces /100 g capers
  • 5 anchovy fillets
  • Salt and freshly ground black pepper
  • Juice of 1 lemon
  • 1 cup/250 ml extra-virgin olive oil
Chili Sauce
  • 1 cup/250 ml fresh chili peppers
  • 2 cloves garlic
  • 1 cup/250 ml sun-dried tomatoes
  • Bunch fresh basil leaves
  • 1/2 cup/125 ml extra-virgin olive oil

Directions

Bring the water to a boil in a large pot. Add the beef, carrots, celery, onion, and garlic. Cook the mixture for 2 hours or until the meat becomes tender. Remove the meat from the pot. Serve the boiled meat with the salsa verde and chili sauce or on a bun as a sandwich.

Salsa Verde Sauce

Salsa Verde Sauce: Put the parsley, capers, and anchovies on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients. Put the mixture in a jar. Add salt, pepper, freshly squeezed lemon juice and top up with extra-virgin olive oil. Mix well.;

Chili Sauce

Chili Sauce: Put the chili pepper, garlic, sun-dried tomatoes and basil on a cutting board. Crush the chili pepper and the garlic. With a mezzaluna or sharp knife, finely chop the ingredients and bring to a mulch consistency. Put the mixture in a jar. Add the olive oil to cover the chili paste. Mix well.

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