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You are here: Home / Recipes / Italian / BEEF BOLLITO

BEEF BOLLITO

September 20, 2012 By Manu 6 Comments

Beef Bollito

Today’s dish is one of my favourite ways to eat beef.  It is a very common dish throughout the North of Italy, but it is especially popular in Piedmont and Lombardy (this is why I am tagging this recipe under both regions for my series on Regional Italian dishes).  There are many variations of this dish that is otherwise very straighforward to make.  Today I will share with you my family’s version, which is very easy.  What I love the most about Bollito is that, besides being delicious, it is also very cheap (as it is made with cheaper cuts of beef) and that you can even use the cooking liquid as broth for other dishes!  It will make your risotto taste so much better than any store bought stock!  Try it for Risotto alla Milanese, and you will know what I mean!  This time I will show you how to make a simple beef bollito (boiled beef) with vegetables, but I am planning on showing you how to make the famous Bollito misto (made with different kinds and cuts of meat) too in the future.  This is the perfect dish to use your Salsa verde with!  Enjoy!

 

Ingredients:
1 kg – 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

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.

Take the peeled onion and insert the cloves into it (this will make it easier to discard them later on).

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.

Half way through the cooking, add the potatoes.

When the meat is ready, remove it (and the vegetables) with a slotted spoon and let it cool down. NOTE: 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.

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.

Enjoy!

Beef Bollito
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Beef Bollito

How to make a classic of northern Italian cuisine: Boiled Beef served with a delicious salsa verde.
Course Main
Cuisine Italian
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 1 kg – 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

Instructions

  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.

Beef Bollito

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Related Posts:

  • SALSA VERDE
  • PASTA CON LE SARDE ALLA PALERMITANA
  • LASAGNE VERDI
  • FALSOMAGRO
  • BAKED LASAGNE

Filed Under: Italian, Mains, Meat, Regional Italian Dishes Tagged With: beef, boiled, bollito, classic, dinner, Italian, Italy, Lombardia, Lombardy, lunch, mains, meat, Piedmont, Piemonte, Regional Italian Dishes, Salsa Verde, traditional

« SALSA VERDE
VANILLA PANNA COTTA WITH PASSION FRUIT COULIS »

Comments

  1. Sawsan@chef in disguise says

    September 20, 2012 at 8:47 pm

    This sounds amazing Manu
    I am always lookg for inspiration when it comes to beef and this sounds like something my family will really enjoy..I need to update my weekend shopping list

    Reply
  2. Parsley Sage says

    September 20, 2012 at 9:30 pm

    Mmmm! Looks super yummy! I’m down with the totally lack of complication. Give me some beef, an onion…maybe a carrot…and BAM! Awesome dinner 🙂

    Looking forward to the super flash version!

    Reply
  3. Joan Nova says

    September 21, 2012 at 9:02 am

    I know that tasted as good as it looks!

    Reply
  4. Eha says

    September 21, 2012 at 2:44 pm

    When I need real soul food I always seem to turn to this: foolproof to make, tummy-filling to eat and all those wonderful leftovers with which to ‘create’ a myriad of follow-on recipes!!

    Reply
  5. Nuts about food says

    September 21, 2012 at 6:23 pm

    I love bollito, so good. When I was growing up I was always put off because it does not look so appealing but it is actually delicious, a great way to use the cheaper cuts and to get an excellent broth. I totally agree.

    Reply
  6. PolaM says

    September 25, 2012 at 6:44 am

    Che poi diciamolo il bollito e’ solo una scusa per mangiare la salsa verde 😉

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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