Food Network: Bollito Misto

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Bollito Misto
Recipe courtesy Giada De Laurentiis

Ingredients
4 pounds beef brisket or top round
Salt and freshly ground pepper
4 cups beef stock or broth
About 4 cups water, enough to cover the beef
2 onions, peeled and quartered
4 celery stalks, cut in 1/2
1 bay leaf
4 carrots, peeled and cut into thirds
1 pound small boiling potatoes
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Gorgonzola Sauce, recipe follows
Salsa Verde, recipe follows

Instructions
Heat a large braising pot over medium-high heat.
Season the beef with salt and pepper. Sear the beef, browning it on both sides,
about 5 minutes a side. Carefully add the stock and enough water to just cover the
meat. Add the onion, celery, and bay leaf. Bring the liquid to a boil. Lower the
heat to a simmer, cover, and cook for 1 hour. Add the carrots and potatoes and
cook until the meat is tender, about another hour. Carefully lift out the meat,
place on a cutting board, and cover with foil. Strain the vegetables from the
stock. Discard the celery, onion, and bay leaf. Arrange the carrots and potatoes
on a platter and cover with foil to keep warm. Continue cooking the stock

uncovered over medium heat until reduced by half, about 20 minutes. Meanwhile,
slice the meat against the grain, on an angle. Arrange the meat alongside the
carrots and potatoes on the platter. When the stock has reduced, season with salt
and pepper, to taste, and transfer to a gravy dish. Serve the Bollito Misto with
the gravy and bowls of the Gorgonzola Sauce and the Salsa Verde.

Gorgonzola Sauce:
4 ounces Gorgonzola
2 cups mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Put all the ingredients in a food processor and combine until smooth. Serve in a
side dish.

Yield: 1 1/4 cups

Spicy Salsa Verde:
1 cup chopped parsley leaves, about 1 bunch
2 shallots, chopped
2 tablespoons chopped capers
2 cloves garlic, minced
2 teaspoons hot sauce, or 1/4 teaspoon red pepper flakes
1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper
2 tablespoons sherry vinegar
1 1/2 cups extra-virgin olive oil

In a bowl, stir all the ingredients together until combined. Serve in a side dish.
Yield: 1 1/2 cups