Photo: Bollito Misto Recipe
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
Directions
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
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By dikkibrd
NASHVILLE
on December 16, 2010
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On the TV show Giada marinated the meat in chianti for 3 hours, took it out of the marinade, drained it with paper towels, then seared it [I think I'm going to dust the meat with some flour and then sear it in EVOO] and then poured the canned beef stock, raw veggies, meat and all the marinade back into a pot and cooked it for 3 more hours. When she took it out of the pot she tore the brisket apart with a fork...it looked totally beautiful, just like Giada, but I digress. Basically it's just like my own pot roast but with a nice chianti marinada. Yummmm...just like Giada, but I digress.
By chefkarmel123
Millstone Twp, NJ
on October 24, 2010
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Very dry meat. I guess that's why you need all of the accoutrements to drown out the dry flavorless meat. And I used a really great cut of organic beef. Bummer.
By donna_3715910
Aurora, IL
on February 08, 2010
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This has become one of my families favorites! I also add a couple of garlic cloves to the broth for even more flavor. I use half yogurt/half mayo to the gorgonzola sauce! We have this often!
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