The Perfect Piedmontese Boiled Beef

In the northern regions of Italy where my maternal ancestors are from and where my Mother was born, this dish is a favorite. Boiled beef is the basis of a common dish called Bollito Misto, in which you could find capon, tongue, veal head, cotechino and beef. Making this dish can be a complicated procedure if done in the traditional way. But here is a recipe for boiled beef that is delicious and easy. You first boil the beef which is what gives you a great pot of stock in the process.

This poaching liquid can be strained and served as a soup with small pasta and freshly grated cheese.

INGREDIENTS

• 4 Carrots – peeled and cut into thick slices
• 1 Onion – cut into large chunks
• 3 Celery Stalks – cut into large chunks
• 6 Tbs Fresh Italian Parsley – finely chopped – divided
• 2 Lbs Boneless Beef Top Chuck
• 1 Tsp Kosher Salt
• 1 Cup Cornichons
• 1 Medium Red Onion – halved and thinly sliced
• 3-4 Tbs Red Wine Vinegar
• 1 Tbs Dijon Mustard
• 1/3 Cup Extra Virgin Olive Oil

METHOD

1. In a large pot combine 8 quarts water, carrots, onion, celery, 2 Tbs parsley and the beef.
2. Slowly bring to a simmer and continue cooking until the beef is very tender – about 1 ¾ – 2 hours.
3. Let cool. Remove the beef, carrots and some of the onion.
4. Strain the stock or serve intact for another use.
5. Chop the carrots and onions and put in a large bowl.
6. Cut the beef in small cubes or sliced extremely thin and add it to the bowl.
7. Season all with some salt and freshly ground pepper. Add the cornichons and red onion.
8. In a small bowl, whisk together, the vinegar, mustard and remaining salt.
9. Whisk in the olive oil until smooth and it becomes very creamy.
10. Drizzle this dressing over the beef, add the parsley, toss well and serve.

Buon Mangiata!