Bollito Misto

Name: Bollito Misto
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 1 bay leaf; 946 milliliters beef stock or broth; 0 teaspoons freshly ground black pepper; 1 teaspoons freshly ground black pepper; 2 Tbsps chopped capers; 4 carrots, peeled and cut into thirds; 4 celery stalks, cut in 1/2; 1 Tbsp Dijon mustard; 2 cloves garlic, minced; 113 grams Gorgonzola; 2 teaspoons hot sauce, or 1/4 teaspoon red pepper flakes; 473 milliliters mayonnaise; 355 milliliters extra-virgin olive oil; 2 onions, peeled and quartered; 237 milliliters chopped parsley leaves, about 1 bunch; 454 grams boiling potatoes; 0 teaspoons salt; 10 servings Salt and freshly ground pepper; 2 shallots, chopped; 2 Tbsps sherry vinegar; 2 kilograms beef brisket or top round; 946 milliliters About water, enough to cover the beef

Bollito Misto might be just the main course you are searching for. This recipe serves 10. One serving contains 677 calories, 49g of protein, and 47g of fat. This recipe covers 39% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and דל פחמימות, diet. Head to the store and pick up salt and pepper, pepper, pepper, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Salt And Pepper

Stock

Water

Beef

Meat

Equipment you will use

Pot

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.

Ingredients you will need

Bay Leaves

Celery

Onion

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.

Ingredients you will need

Salt And Pepper

Vegetable