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Sliced boiled beef served with carrots, potatoes, and a small bowl of Salsa Verde.

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.