Bollito Misto

  • Level: Intermediate
  • Total: 3 hr 20 min
  • Prep: 40 min
  • Cook: 2 hr 40 min
  • Yield: 8 to 10 servings
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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:

4 ounces Gorgonzola

2 cups mayonnaise

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Spicy Salsa Verde:

1 cup chopped parsley leaves, about 1 bunch

2 shallots, chopped

2 tablespoons chopped capers

2 cloves garlic, minced

2 teaspoons hot sauce, or 1/4 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons sherry vinegar

1 1/2 cups extra-virgin olive oil

Directions

  1. 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.

Gorgonzola Sauce:

Yield: 1 1/4 cups
  1. Put all the ingredients in a food processor and combine until smooth. Serve in a side dish.

Spicy Salsa Verde:

Yield: 1 1/2 cups
  1. In a bowl, stir all the ingredients together until combined. Serve in a side dish.

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