Recipe courtesy of David Rocco

Bollito with Salsa Verde and Chili Sauce: Boiled Beef with Salsa Verde and Chili Sauce

  • Level: Easy
  • Total: 2 hr 25 min
  • Prep: 25 min
  • Cook: 2 hr
  • Yield: 4 servings
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Ingredients

8 cups/2 L water

2 pounds/1 kg stewing beef, cut into 1-inch cubes

2 carrots, halved

2 celery stalks, halved

1 onion, quartered

1 clove garlic, crushed

Salsa Verde, recipe follows

Chili Sauce, recipe follows

Sandwich buns, for serving, optional

Salsa Verde Sauce

Large bunch, fresh flat-leaf parsley

3 1/2 ounces /100 g capers

5 anchovy fillets

Salt and freshly ground black pepper

Juice of 1 lemon

1 cup/250 ml extra-virgin olive oil

Chili Sauce

1 cup/250 ml fresh chili peppers

2 cloves garlic

1 cup/250 ml sun-dried tomatoes

Bunch fresh basil leaves

1/2 cup/125 ml extra-virgin olive oil

Directions

  1. Bring the water to a boil in a large pot. Add the beef, carrots, celery, onion, and garlic. Cook the mixture for 2 hours or until the meat becomes tender. Remove the meat from the pot. Serve the boiled meat with the salsa verde and chili sauce or on a bun as a sandwich.

Salsa Verde Sauce

  1. Salsa Verde Sauce: Put the parsley, capers, and anchovies on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients. Put the mixture in a jar. Add salt, pepper, freshly squeezed lemon juice and top up with extra-virgin olive oil. Mix well.;

Chili Sauce

  1. Chili Sauce: Put the chili pepper, garlic, sun-dried tomatoes and basil on a cutting board. Crush the chili pepper and the garlic. With a mezzaluna or sharp knife, finely chop the ingredients and bring to a mulch consistency. Put the mixture in a jar. Add the olive oil to cover the chili paste. Mix well.

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