Bollito Misto Recipe

Name: Bollito Misto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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; 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

Servings: persons

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
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

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

2953

kcal

Calories

258

Fat

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 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, and more.

Yes, Bollito Misto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bollito Misto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions