Traditional Beef Bollito

1 beef brisket
1 lb beef chuck
1 beef tongue
4 beef tri-tip pieces
1 celery stalk
2 white onions
4 jumbo carrots
4 bay leaves
4 oz black peppercorns
Sea salt and black pepper
2 boiled eggs
1 bunch Italian parsley
2 russet potatoes
2 oz yellow grapes
2 red bell peppers
4 Granny Smith apples
3 garlic cloves
2 oz anchovies in olive oil
Red crushed pepper, cayenne, paprika
White wine vinegar

Slow-simmered to perfection, this traditional Bollito showcases beef tongue, cheek, and tri-tip. The meats are gently boiled with onion, celery, carrots, bay leaves, and peppercorns until tender. Serve the meat slices on a warm platter. Accompany with sauces: Salsa Verde (parsley, garlic, capers, anchovy, olive oil, vinegar), Mostarda di Cremona, horseradish cream, and red wine reduction. Garnish with pickled vegetables, crispy shallots, herb oil, and serve the fragrant broth as a first course with toasted bread or tortellini.

Ingredients

Preparation

Wine Pairing