| Level: | Intermediate |
| Total: | 3 hr 20 min |
| Prep: | 40 min |
| Cook: | 2 hr 40 min |
| Yield: | 8 to 10 servings |
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
- Spicy Salsa Verde, recipe follows
- 4 ounces Gorgonzola
- 2 cups mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 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
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.
- Put all the ingredients in a food processor and combine until smooth. Serve in a side dish.
- In a bowl, stir all the ingredients together until combined. Serve in a side dish.
Reviews
Very good!
Excellent. Brisket was a great choice to sinplify this recipe from the original. Loved the gorgonzola sauce, a nice change from salsa rossa. Make this and call it whatever you like – you won’t be disappointed!
I have loved this recipe ever since its air date. I have made it countless times for my family and always feels like a special occasion given its multiple sauces and beautiful presentation! I have also made it for house guests, all of whom raved about it. FIVE STARS!
Like the other comments said not Bollito misto
This dish is neither mixed nor boiled. Authentic meat dishes designated as “bollito” in Italy are strictly boiled, not seared first then simmered as suggested in this recipe. Bollito misto originated in the Piedmont region, not Tuscany and the dish contemplates using a variety of meats boiled in vegetables and water. Basically this recipe is closer to good old American braised brisket. As for taste it is, as expected, not terribly remarkable, but not all that bad either.
How can it be bollito misto if there is only one meat in the mix? Bollito Misto has brisket, capon, sausage, etc. Come on now, Giada.