Beef Bollito

A pot filled with slow-simmered beef, sweet vegetables, and a warm, savoury broth makes Beef Bollito a comforting dish for cold evenings.

This dish is one of my favourite ways to enjoy beef. It is very common throughout the North of Italy, especially in Piedmont and Lombardy, and I am tagging it under both regions for my series on Regional Italian dishes.

There are many variations of this recipe, all quite straightforward. I am sharing my family’s version, which is very easy.

What I love most about Bollito is that, besides being delicious, it is also very cheap as it uses inexpensive cuts of beef, and you can 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 see what I mean.

This time, I am showing you how to make a simple beef bollito with vegetables, and I am planning to share the famous Bollito misto made with different types and cuts of meat in the future. This is the perfect dish to pair with your Salsa verde. Enjoy!

What is Bollito?

Bollito is a traditional Italian boiled meat dish, usually made by slowly simmering a piece of beef with vegetables, herbs, and spices until tender.

The name comes from the Italian word for “boiled.” It’s typically served in slices with condiments such as Salsa Verde, mustard, or simple olive oil and lemon, and the cooking liquid is often reused as broth for soups or risotto.

Key Ingredients for Bollito

Beef

Use cuts like blade, chuck, or brisket, as they contain enough connective tissue to soften during long simmering. Choose a single piece with even thickness so it cooks steadily from edge to centre.

Carrot, Onion, Potatoes

These vegetables flavour the broth and become the side dish once cooked. Carrots and onions add natural sweetness, while potatoes absorb the cooking liquid well. Use firm vegetables so they withstand long cooking without breaking apart.

Cloves, Peppercorns, and Bay Leaves

These spices build the base aroma of the broth. Cloves add gentle warmth when inserted into the onion, peppercorns season without creating heat, and bay leaves give subtle herbal depth during long simmering.

Find the complete list with measurements in the recipe card below.

How to Make Beef Bollito

Step 1: Tie the piece of meat with a kitchen string and set it aside. You can skip this step, though it helps the meat hold its shape while cooking and makes the finished dish look neater.

Step 2: Take the peeled onion and insert the cloves into it, which makes them easier to remove later.

Step 3: Fill a large pot with water and add the bay leaves, peppercorns, salt, and parsley. Place the pot over the heat and bring it to a boil. Once boiling, add the meat, carrots, and onion. Reduce the heat to very low and let it simmer gently until the meat is cooked through.

Note: Cooking time varies depending on the thickness of the meat, but it usually takes about 2 to 2½ hours. This dish needs slow cooking over very low heat so the meat stays tender.

Step 4: Halfway through the cooking time, add the potatoes.

Step 5: When the meat is ready, remove it and the vegetables with a slotted spoon and let everything cool. Do not discard the cooking liquid, as it makes an excellent broth for risotto or soups. It can also be frozen and used later.

Step 6: When the meat has cooled, slice it. It can be served warm or cold, though it is especially good 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.

Extra Help from the Kitchen

Skim Early Foam – Remove the greyish foam that forms in the first few minutes of simmering. This keeps the broth clear and improves its flavour.

Salt the Water at the Start – Seasoning the water before simmering allows the salt to penetrate the beef gradually and keeps the broth well-balanced.

Keep Vegetables Large – Leave the carrot, potatoes, and onion in large chunks so they hold their structure during long cooking and are easy to lift out whole.

Use a Sharp Knife for Slicing – A clean, sharp blade helps you cut thin slices without shredding the meat, especially when serving at room temperature.

Rest the Meat Briefly – Let the beef settle for a few minutes before slicing so the fibres relax and the slices stay firm and tidy.

Variations and Twists

Use Mixed Meats – Add beef shank, oxtail, or chicken alongside the main cut. This follows the style of a traditional Bollito Misto. Tougher pieces go in first, and more delicate meats are added later so everything finishes tender.

Include Celery and Leek – Add a celery stalk or a leek at the start to deepen the aroma of the broth. They blend well with carrot and onion and stay true to regional versions.

Add a Marrow Bone or Beef Short Rib – Place a marrow bone or a piece of short rib in the pot with the beef. This enriches the broth with more body and gives you a stronger base for soups or risotto.

Serve Alternative Sauces – Try horseradish sauce, mostarda, or a simple reduced tomato and anchovy sauce. These options appear across northern Italy and pair well with thinly sliced meat.

Storage and Shelf Life

Store the sliced beef and vegetables in an airtight container with a small amount of the cooking liquid to keep everything moist. Refrigerate for up to 3 days. Freeze the strained broth separately for up to 2 months, as storing it with the vegetables can cause them to break down.

Thaw frozen broth in the fridge overnight before using it for soups or risotto. Reheat the beef gently in a small pan with a splash of broth over low heat, as higher temperatures can make the meat firm.

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Beef Bollito Recipe

A pot filled with slow-simmered beef, sweet vegetables, and a warm, savoury broth makes Beef Bollito a comforting dish for cold evenings.

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 peppercorns
• 1 tbsp parsley – not chopped
• 1 tbsp salt

Instructions

1. Tie the piece of meat with a kitchen string and set it aside. You can skip this step, though it helps the meat hold its shape while cooking and makes the finished dish look neater.
2. Take the peeled onion and insert the cloves into it, which makes them easier to remove later.

3. Fill a large pot with water and add the bay leaves, peppercorns, salt, and parsley. Place the pot over the heat and bring it to a boil. Once boiling, add the meat, carrots, and onion. Reduce the heat to very low and let it simmer gently until the meat is cooked through.

   Note: Cooking time varies depending on the thickness of the meat, but it usually takes about 2 to 2½ hours. This dish needs slow cooking over very low heat so the meat stays tender.

4. Halfway through the cooking time, add the potatoes.

5. When the meat is ready, remove it and the vegetables with a slotted spoon and let everything cool. Do not discard the cooking liquid, as it makes an excellent broth for risotto or soups. It can also be frozen and used later.

6. When the meat has cooled, slice it. It can be served warm or cold, though it is especially good 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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