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1
Heat a large braising pot over medium-high heat.
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2
Season the beef with salt and pepper.
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3
Sear the beef, browning it on both sides, about 5 minutes a side.
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4
Carefully add the stock and enough water to just cover the meat.
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5
Add the onion, celery, and bay leaf.
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6
Bring the liquid to a boil.
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7
Lower the heat to a simmer, cover, and cook for 1 hour.
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8
Add the carrots and potatoes and cook until the meat is tender, about another hour.
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9
Carefully lift out the meat, place on a cutting board, and cover with foil.
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10
Strain the vegetables from the stock.
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11
Discard the celery, onion, and bay leaf.
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12
Arrange the carrots and potatoes on a platter and cover with foil to keep warm.
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13
Continue cooking the stock uncovered over medium heat until reduced by half, about 20 minutes.
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14
Meanwhile, slice the meat against the grain, on an angle.
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15
Arrange the meat alongside the carrots and potatoes on the platter.
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16
When the stock has reduced, season with salt and pepper, to taste, and transfer to a gravy dish.
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17
Serve the Bollito Misto with the gravy and bowls of the Gorgonzola Sauce and the Salsa Verde.
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18
Put all the ingredients in a food processor and combine until smooth.
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19
Serve in a side dish.
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20
In a bowl, stir all the ingredients together until combined.
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21
Serve in a side dish.
