Beef Bollito

Germaine Stafford |
boiled beef
Difficulty Level
Medium
Cooking Time
3 h
Cost
Medium

Bollito di manzo e vitellone

(for six people)

Ingredients
beef
1 kg, any combination of shoulder, brisket with some rib attached, silverside and tongue
onions
1, peeled
carrots
1
celery
1 stalk
tomatoes
1, ripe
parsley
a handful
basil
a handful
salt
black pepper corns
5-6
bay leaves
3-4
Units Converter
Unit Type
No. of units
Convert from
Convert to
No. of units
Convert from
Convert to
No. of units
Convert from
Convert to
No. of units
Convert from
Convert to
No. of units
Convert from
Convert to
Temperature
Convert from
Convert to
Instructions

Put all the ingredients in a large stockpot with three litres of water. Bring to the boil then reduce the heat to a simmer, and cook for three hours, skimming off the scum as it rises to the top from time to time.
Remove the meat from the pan (saving the stock to make a soup). Peel away the skin from the tongue, carve the meat into slices and serve with salsa verde, mustard or mayonnaise.