Traditional Beef Bollito

Recipe Overview

Traditional Beef Bollito brings brisket, chuck, beef tongue and tri-tip together in one gentle aromatic simmer. The meats are carved and served with potatoes, hot broth, salsa verde, peppers, egg, apple and grape or mostarda garnish, with optional mostarda di Cremona and horseradish cream.

Ingredients

• Beef Brisket — 1000 g — trim excess surface fat BEEF-BRISKET-001
• Beef Chuck — 450 g — trim excess surface fat BEEF-CHUCK-001
• Beef Tongue — 1000 g — well rinsed; peel after simmering beef_tongue
• Beef Tri-Tip — 1200 g — cut into pieces beef_tri_tip
• Celery — 60 g — about 1 stalk VEG-CEL-001
• White Onion — 300 g — peeled TC-VEG-ONION-WHITE
• Carrots — 600 g — peeled; about 4 jumbo carrots TC-VEG-CARROT-001
• Bay Leaves — 4 each — source quantity is 4 leaves; no count-to-gram conversion is assumed HERB-BAY-LAUREL
• Black Peppercorns — 115 g — whole peppercorns for the simmer; additional freshly ground pepper is used to taste for finishing SPICE-PEPPERCORN-BLACK
• Russet Potatoes — 600 g — peeled; about 2 potatoes TC-VEG-POTATO-001
• Whole Eggs — 2 each — boiled, peeled and sliced for garnish TC-EGG-WHOLE-001
• Italian Flat-Leaf Parsley — 60 g — about 1 bunch; for salsa verde HERB-PARSLEY-FLAT
• Yellow Grapes — 57 g — source permits Mostarda di Cremona as an alternative; alternative component is not auto-costed unless selected and quantified yellow_grapes
• Red Bell Peppers — 320 g — about 2; roast or marinate for garnish VEG-BELL-RED
• Granny Smith Apples — 720 g — about 4; cut into bite-size pieces; Granny Smith icon active granny_smith_apples
• Garlic — 9 g — about 3 cloves; for salsa verde TC-VEG-GARLIC-001
• Preserved Anchovy Fillets — 57 g — in olive oil; for salsa verde anchovy_fillets
• Capers — optional, to taste — optional in salsa verde; source method gives no quantity CONDIMENT-CAPER-NONPAREIL-BRINED
• Crushed Red Pepper — to taste — to taste for garnish seasoning SPICE-CRUSHED-RED-PEPPER-001
• Cayenne Pepper — to taste — to taste; Cayenne Pepper icon and ingredient page active cayenne_pepper
• Paprika — to taste — to taste; Cayenne Pepper icon and ingredient page active paprika
• White Wine Vinegar — to taste — a splash for salsa verde and garnish seasoning TC-VINEGAR-WHITE-WINE-001
• Extra Virgin Olive Oil — as needed — for salsa verde and garnishes OIL-0001
• Mostarda di Cremona — optional — optional for service; source quantity is not specified; Mostarda icon and ingredient page active mostarda_di_cremona
• Horseradish Cream — optional — optional for service; source quantity is not specified horseradish_cream
• Culinary Salt — to taste — for broth, salsa verde and finishing SPICE-SALT-0001

Preparation

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, black peppercorns, and a generous pinch of salt. Bring slowly to a gentle simmer, skim foam, and cook very gently until the meats are tender, about 3 to 4 hours.
3. During the last 45 to 60 minutes, add the peeled russet potatoes so they cook in the broth. Remove the meats and potatoes to a warm platter; strain and reserve the broth.
4. For salsa verde, finely chop parsley, anchovies, garlic and optional capers. Mix with extra virgin olive oil, a splash of white wine vinegar, salt and pepper until spoonable.
5. Prepare the garnishes: slice the boiled eggs; roast or marinate the red bell peppers; cut the apples and yellow grapes or mostarda into bite-size pieces. Season with olive oil, vinegar and spices as desired.
6. Slice the meats against the grain and arrange with potatoes and garnishes. Serve salsa verde, mostarda di Cremona, horseradish cream and hot broth separately.

Nutrition (per serving, estimate)

Calories	470
Protein	42 g
Carbohydrates	12 g
Fat	28 g
Fiber	Not calculated
Cholesterol	Not calculated
Sodium	Varies with broth and seasoning