Bollito Di Manzo Boiled Beef Recipes

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BOLLITO DI MANZO (BOILED BEEF)



Bollito Di Manzo (Boiled Beef) image

Adapted from a recipe by Gina Depalma at Serious Eats http://bit.ly/OSRWL 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).

Provided by DrGaellon

Categories     Roast Beef

Time 3h20m

Yield 12 serving(s)

Number Of Ingredients 24

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 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

Steps:

  • 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.
  • 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.
  • 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.
  • Combine all the salsa verde ingredients in a blender. Process until smooth.
  • Slice the cold beef across the grain. Serve with salsa verde.
  • 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.

Nutrition Facts : Calories 526.3, Fat 41.1, SaturatedFat 11.7, Cholesterol 97, Sodium 440.4, Carbohydrate 14.3, Fiber 1.5, Sugar 1.9, Protein 24.1

BOLLITO MISTO (ITALIAN FEAST OF MIXED BOILED MEATS) RECIPE



Bollito Misto (Italian Feast of Mixed Boiled Meats) Recipe image

The ultimate meat-lover's feast, Northern Italy's bollito misto is not an affair to be taken lightly; it will take some effort to procure all the meat and requires quite the appetite on the part of the diners. With long, slow cooking, the result is delicately and beautifully poached meats that are tender and silky, plus a flavorful broth that can be enjoyed as part of the meal, or at another time. Two bright, fresh, and very different sauces make the perfect condiments for the meats.

Provided by Daniel Gritzer

Categories     Entree     Dinner     Mains

Time P2D

Yield 15

Number Of Ingredients 17

1 pound (450g) beef oxtail
1 whole beef tongue (2 pounds; 1kg)
1 3/4 pounds (795g) bone-in beef short ribs
2 1/2 pounds (1.1kg) bone-in, cross-cut beef shanks
2 3/4 pounds (1.25kg) boneless beef chuck roast
1 large yellow onion, halved
4 cloves
1 teaspoon whole coriander seed (optional)
1 teaspoon whole black peppercorns
1 bay leaf
2 rosemary sprigs
1 celery rib
1 whole head garlic, cut in half crosswise with skin
1 1/2 tablespoons kosher salt
1 chicken (3 1/2-pound; 1.6kg), divided into the bone-in breast, legs, and back
Flaky salt or coarse sea salt, for serving
Salsa Verde and Salsa Rossa , for serving

Steps:

  • Bring to a simmer and cook until meats are beginning to become tender, 1 to 2 hours. Add chicken legs and back and continue cooking until all cuts are tender enough to be easily pierced by a fork. Top up with water if needed at any point, to keep the meats submerged. The exact time it takes for all the cuts to become tender will depend heavily on the beef you have. They may not all cook at the same rate; if any become tender well before the others, transfer the finished piece to a pot or heatproof bowl with enough broth to keep it moistened, and set aside. Return to the pot with the broth when all the other cuts are tender.
  • Transfer to a refrigerator overnight.
  • Transfer all the meats to a work surface. Remove and discard bones from short ribs and carve into slices. Remove and reserve bones from beef shanks and carve shank meat. Peel outer layer of skin off tongue and discard, then trim any gristle and slice. Discard the chicken back and all the herbs, spices, and aromatic vegetables. Carve the chuck roast and chicken breast.
  • Arrange all the carved meats on a large platter, along with the oxtails, chicken legs, and reserved shank bones (this is the osso buco, and it has delicious marrow in it).
  • Moisten the meats with some of the warm broth (the rest of the broth can be seasoned with salt and served in soup bowls as part of the meal, or reserved to be enjoyed as broth at another time). Serve the bollito misto right away, sprinkling flaky or coarse sea salt on top and the salsa verde and salsa rossa alongside.

Nutrition Facts : Calories 857 kcal, Carbohydrate 1 g, Cholesterol 342 mg, Fiber 0 g, Protein 99 g, SaturatedFat 19 g, Sodium 880 mg, Sugar 1 g, Fat 49 g, ServingSize Makes enough for 10 to 15 people, UnsaturatedFat 0 g

BOLLITOS



Bollitos image

Make and share this Bollitos recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Cholesterol

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 (15 7/8 ounce) cans black-eyed peas
5 garlic cloves
1 teaspoon salt
2 teaspoons ground cumin
1 cup finely chopped onion
1 cup finely chopped green bell pepper
olive oil, for sauteing
2 tablespoons fresh lime juice
vegetable oil or peanut oil, for deep drying
1/2 cup flour (approximately)

Steps:

  • Drain liquid from canned peas, rinse thoroughly with cold water and drain again.
  • Grind peas with the garlic and a little bit of water in a blender until you have a thick, lumpy puree.
  • Add in the salt and cumin and blend well.
  • In a pan, lightly saute the chopped onion and green pepper for 1-2 minutes in 2 tablespoons olive oil; let cool.
  • In a bowl, mix the onion/pepper mixture into the ground pea mixture.
  • Add in fresh lime juice.
  • Gradually blend in white flour, a little at a time, until your dough is the consistency of cookie dough.
  • Use a large deep frying pan; add vegetable oil to a depth of about 3 inches; heat oil to about 360°-375°; don't let the oil get too hot (you may use a deep fat fryer if you have one, following the maker's directions).
  • Drop dough by tablespoons into the hot oil-cook a few at a time and don't overcrowd the pan.
  • Let them cook until golden brown, turning occasionally, about 3-4 minutes.
  • Remove from oil and drain on paper towels; serve hot with lime wedges and hot sauce, if desired.

Nutrition Facts : Calories 265.8, Fat 1.7, SaturatedFat 0.4, Sodium 1259.4, Carbohydrate 50.7, Fiber 9.3, Sugar 2.8, Protein 13.4

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