Bollito Di Manzo (Boiled Beef) |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 12 |
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Adapted from a recipe by Gina Depalma at Serious Eats A beef roast is slowly boiled, even more slowly cooled, yielding a rich flavorful beef soup. The cool roast is sliced and served with salsa verde (which Depalma adapted from a Mario Batali recipe). Ingredients:
3 lbs chuck roast or 3 lbs beef short ribs or 3 lbs beef brisket |
3 -4 veal bones, with marrow (optional) |
2 medium carrots, peeled and cut in 1-inch chunks |
1/2 large onion, cut in large dice |
2 celery ribs, cut in 1-inch chunks |
1 large garlic clove, smashed and peeled |
1 cup diced plum tomatoes or 1 cup crushed plum tomatoes, from a can |
1/2 large leek, cleaned thoroughly and cut in 1/2-inch slices |
5 -6 whole black peppercorns |
2 -3 allspice berries |
2 bay leaves |
3 sprigs fresh thyme |
kosher salt, to taste |
6 ounces ditalini or 6 ounces acini di pepe pasta or 6 ounces orzo pasta, cooked according to package directions |
1 bunch flat-leaf italian parsley, leaves only |
1 bunch mint, leaves only |
fronds from 1 fennel bulb |
4 salt-packed anchovies, fileted and rinsed well |
2 tablespoons capers, preferably salt-packed, rinsed and drained |
1 hard-boiled egg, roughly chopped |
4 cornichons |
2 tablespoons white wine vinegar |
1 cup extra virgin olive oil |
fresh ground black pepper |
Directions:
1. Rinse beef and pat dry. Place vegetables, spices and herbs in a stockpot with 3 quarts cold water. Bring to a boil, then add the beef and optional bones. Season with kosher salt. Be sure the meat is fully submerged.
2. Return to the boil, skimming any foam that rises. Lower heat to a simmer, cover and cook 3 hours, skimming any further scum that rises. Remove from heat and allow to cool, undisturbed, until room temperature, 6-7 hours.
3. Remove meat and adjust seasoning of broth with salt and pepper. Reheat and serve, with or without the vegetables, over cooked miniature pasta (or cooked rice), with grated Parmigiano, Pecorino Romano or Grana Padano.
4. Combine all the salsa verde ingredients in a blender. Process until smooth.
5. Slice the cold beef across the grain. Serve with salsa verde.
6. Note: Leftover beef can be shredded and mixed with finely chopped celery, finely chopped red onion, minced fresh parsley, finely chopped cornichon, dried oregano, a pinch of chili flakes, salt, black pepper, red wine vinegar and extra-virgin olive oil to make a beef salad - the longer it stands, the more the meat absorbs the flavors. Serve on toasted bread or crackers.
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