BOLLITO DI MANZO (BOILED BEEF)

Bollito Di Manzo (Boiled Beef) image

Provided by DrGaellon

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