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