Boiled Beef Italian Style, Bollito. This is a dish that I have grown to appreciate and respect living in Italy. In the Veneto, there are restaurants noted just for their preparation of “Bolito misto,” a varieties of boiled meats. At these restaurants, a cart filled with boiled meats is wheeled and carved table side with great pride, usually by the restaurant owner. The meats are served with grated fresh horseradish, mustard, or mostarda (a spicy mixed fruit based confection) . Today, I am serving my Boiled Beef with a shaved salad (here on the blog), and prepared horseradish. Boiled Beef can be easily prepared at home. the preparation time is minimal, depending on your cooking method, pressure or traditional, time is the only factor in making this wonderful comforting Boiled Beef Italian Style.
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Boiled Beef Italian Style, Bollito
A simple, simply delicious cooking method for a variety of cuts of beef
- 2-3 lbs Piece or pieces of Beef Chuck, Shoulder, Rump roast
- 1 Soup bone (optional)
- 2-3 Carrots, peeled
- 1/2 stalk Celery and leaves
- 1 large Yellow onion
- 1/2 head garlic
- 1 bunch Flat leaf Italian parsley
- 1 Bay Leaf
- handful Black peppercorns
- handful Sea Salt, course grind
In a Soup Pot or Pressure Cooker (I used a pressure cooker) add all the above ingredients, cut the onion in half leaving the skin on put both halves in the pot, cut the head of garlic in half with peel, use 1/2 in the pot
Add cold water cover the meat and vegetables, add salt and pepper, bay leaf
Conventional Cooking, bring the water to boil, then simmer for approximately 2- 2 1/2 hours skimming the top and adding more water if necessary.
If using a pressure cooker, bring the pot to pressure, reduce heat and cook simmer for approximately 45 minutes (follow directions for your specific pressure cooker based on conventional cooking time)
Serve the meat immediately
Reserve or freeze the broth for future use