Bollito Misto

TOTAL TIME: 3 hr 20 min
Prep: 40 min
Inactive Prep: --
Cook: 2 hr 40 min
 
YIELD: 8 to 10 servings
LEVEL: Intermediate

ingredients

  • 4 pounds beef brisket or top round
  • Salt and freshly ground pepper
  • 4 cups beef stock or broth
  • About 4 cups water, enough to cover the beef
  • 2 onions, peeled and quartered
  • 4 celery stalks, cut in 1/2
  • 1 bay leaf
  • 4 carrots, peeled and cut into thirds
  • 1 pound small boiling potatoes
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Gorgonzola Sauce, recipe follows
  • Salsa Verde, recipe follows
GORGONZOLA SAUCE:
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
SPICY SALSA VERDE:
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Heat a large braising pot over medium-high heat. Season the beef with salt and pepper. Sear the beef, browning it on both sides, about 5 minutes a side. Carefully add the stock and enough water to just cover the meat. Add the onion, celery, and bay leaf. Bring the liquid to a boil. Lower the heat to a simmer, cover, and cook for 1 hour. Add the carrots and potatoes and cook until the meat is tender, about another hour. Carefully lift out the meat, place on a cutting board, and cover with foil. Strain the vegetables from the stock. Discard the celery, onion, and bay leaf. Arrange the carrots and potatoes on a platter and cover with foil to keep warm. Continue cooking the stock uncovered over medium heat until reduced by half, about 20 minutes. Meanwhile, slice the meat against the grain, on an angle. Arrange the meat alongside the carrots and potatoes on the platter. When the stock has reduced, season with salt and pepper, to taste, and transfer to a gravy dish. Serve the Bollito Misto with the gravy and bowls of the Gorgonzola Sauce and the Salsa Verde.
Put all the ingredients in a food processor and combine until smooth. Serve in a side dish.

Yield: 1 1/4 cups

In a bowl, stir all the ingredients together until combined. Serve in a side dish.

Yield: 1 1/2 cups

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.