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Bollito Misto Recipe

Bollito Misto

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (35)

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Average Rating:

Total Reviews: 35

Showing 21-30 of 35

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  • on March 04, 2007

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    If you like pot roast, you'll enjoy this recipe. I made it using the exact recipe and it turned out beautifully. The only criticism I have would be the salsa verde. That was bad news in our opinion but we loved the gorgonzola sauce and I don't like that kind of thing ordinarily. Thanks!

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  • on February 28, 2007

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    Christine from Grosse Pointe Woods, MI. The recipe clearly states that this brisket should cook for 2 hours not 1 hour. I've made this and it is wonderful. 10 people raved about it and there was nothing left. The sauces are awesome.

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  • on February 20, 2007

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    How is it that you can only cook a brisket for one hour. I cooked mine like 3 hours and it was tender.

    I am not convinced. I may try this with a sirloin tip roast and in the crock.

    I know it is not the same recipe, but I will vary it.

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  • on September 14, 2006

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    Its ok, make sure the beef is trimmed well

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  • on April 19, 2006

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    This looked great on the show, but the meat was TERRIBLE. I'm not sure if this is simply what is to be expected with brisket. Both my husband and brother commented that part of it was crunchy (from the fattier part of the meat.

    I will make the gorgonzola again, would be yummy on a filet (half the mayo and didn't fully blend it. The salsa verde also good, but I recommend only 1 shallot, and half the olive oil.

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  • on April 11, 2006

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    I made this dish for several of my family members. We all thought it turned out ok, but the sauces were crucial. The meat turned out a little dry. We did eat it all, though.

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  • on April 05, 2006

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    I cooked the brisket a bit longer than called for and didn't need a knife to cut it. Important to reduce the stock by half for a wonderful concentrated flavor. Didn't have gorgonzola so I made the salsa verde which I didn't care for. Frankly the reduced stock was flavorful enough without the added sauces.

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  • on April 04, 2006

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    Brisket was tender, but did not have much flavor. Thank goodness for the sauces.

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  • on March 25, 2006

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    I cooked this for 12 people. They loved it and wanted the recipe.

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  • on March 14, 2006

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    my family loved it. the only thing i promblems with was making the sauce. my food prosser is broken so it did not come out as creamy as it should but they liked. and i have also tryed the salmon one in witch my dad loved. so thank for the great recipies. and i hope to see more.

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