Boiled Beef Italian Style, Bollito

Boiled Beef Italian Style, Bollito

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

Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes
Servings 4
Author whatsmickeycooking

Ingredients

  • 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

Instructions

  1. 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 

  2. Add cold water cover the meat and vegetables, add salt and pepper, bay leaf

  3. 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)

  4. Serve the meat immediately 

    Reserve or freeze the broth for future use

3 thoughts on “Boiled Beef Italian Style, Bollito

  1. My mother was from Naples and she made a variation of this I thought you might like. I’m not positive if I’ve gotten it right, but I know I’m close. And I’m just as sure that, with your abilities, you’ll ‘fix’ whatever may be wrong or missing.
    Her version was boiled, usually with some onion and salt and pepper, of course. Once done, she’d cut the now tender meat into bite-sized pieces and add thinly sliced onion (not the cooked one from the pot, though that too is worth trying). To that she basically said turned into her standard salad. That is, oil, vinegar (usually red wine vinegar but white sometimes), a good amount of dried oregano and adjust the seasonings and serve it cold or at room temperature (the last was/is my favorite).
    Having grown up in war torn Italy in the thirties and early forties, and having a family with 10 children, her mother found incredibly delicious ways to make huge meals, literally for pennies per serving.
    Her Mom passed those recipes on to her, and she passed them down to me. As an added bonus, they’re usually made very quickly and in just one pot! You can’t beat that for the busy Mom and housewife with very little time on her hands.
    Well, enjoy. And let me know what you changed, if anything.
    PS. I saw numerous recipes for a similar dish with cornichons or some type of pickles added. Frankly though, Mom would have taking the big ole black frying pan and swatted someone with it before she’d add pickles to her beef salad–in typical Italian fashion, of course. You know with elegance and grace… and a whole lot of Italian cursing (LOL)!!!
    Have a great day!

    1. Thank you so much for your input. My Mom always made a salad with boiled meat and thinly sliced onions too!! My husband is a traditionalist and likes boiled meat plain!! I will try it!!!

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