Traditional Beef Bollito

Ingredients

A rich, celebratory bollito misto featuring brisket, chuck, tongue, and tri-tip, simmered slowly in aromatic broth and presented with classic Italian condiments.

• 1000 g beef brisket
• 450 g beef chuck
• 1000 g beef tongue, well rinsed
• 1200 g beef tri-tip pieces
• 60 g celery (about 1 stalk)
• 300 g white onions, peeled (about 2)
• 600 g carrots, peeled (about 4 jumbo)
• 4 bay leaves
• 115 g black peppercorns
• Sea salt and freshly ground black pepper, to taste
• 600 g russet potatoes, peeled (about 2)
• 2 boiled eggs, peeled
• 60 g Italian parsley (about 1 bunch)
• 57 g yellow grapes or mostarda di Cremona
• 320 g red bell peppers (about 2)
• 720 g Granny Smith apples (about 4)
• 9 g garlic (about 3 cloves)
• 57 g anchovies in olive oil
• Red crushed pepper, cayenne, and paprika, to taste
• White wine vinegar and extra virgin olive oil, to taste
• Prepared mostarda di Cremona and horseradish cream, for serving (optional)

Method

1. Trim excess surface fat from brisket and chuck. Rinse the tongue well. Place brisket, chuck, tongue, and tri-tip in a large pot and cover with cold water.
2. Add celery, onions, carrots, bay leaves, peppercorns, and a generous pinch of salt. Bring slowly to a gentle simmer, skim foam, and cook very gently until meats are tender, about 3–4 hours.
3. During the last 45–60 minutes, add peeled potatoes to cook in the broth. Remove meats and potatoes to a warm platter; strain and reserve broth.
4. For salsa verde: finely chop parsley, anchovies, garlic (and optional capers). Mix with olive oil, a splash of white wine vinegar, salt, and pepper until spoonable.
5. Prepare garnishes: slice eggs; roast or marinate peppers; cut apples and grapes/mostarda into bite-size pieces. Season with olive oil, vinegar, and spices to taste.
6. Slice meats against the grain and arrange with potatoes and garnishes. Serve salsa verde, mostarda, horseradish cream, and hot broth separately.