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Dec. 18th, 2023 12:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Bollito Misto... For Science!
"Bollito misto is a boiled meat dish like Pot au Feu, but Italian rather than Fronch. We've streamlined it. Don't eat the vegetables after cooking. They've added all their flavor to the savory broth that's served with the meat." (Emphasis added)
3 1/2 - 4 lb beef bottom round roast
1 onion, peeled and halved
2 carrots, halved widthwise
2 stalks celery, ditto
no garlic (Ha! I used... more.)
1 6" sprig rosemary
6 sage leaves
2 tsp salt
1 tsp pepper
2 bay leaves
1 cup plus 1 Tbsp white wine vinegar
1 cup breadcrumbs
4 cups loosely packed parsley leaves and stems (about 2 bunches)
1-4 anchovy fillets
3 cloves garlic, peeled and minced (Ha! I again used... more.)
2 tsp capers
1/4 cup olive oil
Set the beef in the CultPot. Put the onion, carrots, celery, garlic, and spices around the meat. Drizzle 1 Tbsp vinegar over everything, then add enough water to a depth of 3/4 of the meat, with the meat as flat as possible. Seal the lid and cook on meat/stew for 90 minutes.
Mix the breadcrumbs and 1 cup vinegar. Let stand 20 minutes, then squeeze dry if needed. Add them to a fud processor. Add the parsley, anchovies, capers, and 1/4 cup olive oil. Pulse to create a coarse sauce, scraping down and adding up to 1/4 cup more olive oil as needed.
Open the CultPot; fish out the beef. Use a slotted spoon to find and discard everything else in the pot. Carve the beef into 1/2" thick slices and serve with lots of the parsley sauce on top.
What worked: It was basically pot roast with a (very) vinegary green sauce over it. It was fine. (The meat actually made very good sandwiches.)
What didn't: Remember that quote at the top about serving with the broth? Yeah, you left that out of the recipe (I checked several times). Honestly it didn't add much when I did dip in the broth, so I ended up throwing it in the freezer as "light beef stock" for a future bean stew.
Will I make it again? No. I'll just make pot roast.
"Bollito misto is a boiled meat dish like Pot au Feu, but Italian rather than Fronch. We've streamlined it. Don't eat the vegetables after cooking. They've added all their flavor to the savory broth that's served with the meat." (Emphasis added)
3 1/2 - 4 lb beef bottom round roast
1 onion, peeled and halved
2 carrots, halved widthwise
2 stalks celery, ditto
no garlic (Ha! I used... more.)
1 6" sprig rosemary
6 sage leaves
2 tsp salt
1 tsp pepper
2 bay leaves
1 cup plus 1 Tbsp white wine vinegar
1 cup breadcrumbs
4 cups loosely packed parsley leaves and stems (about 2 bunches)
1-4 anchovy fillets
3 cloves garlic, peeled and minced (Ha! I again used... more.)
2 tsp capers
1/4 cup olive oil
Set the beef in the CultPot. Put the onion, carrots, celery, garlic, and spices around the meat. Drizzle 1 Tbsp vinegar over everything, then add enough water to a depth of 3/4 of the meat, with the meat as flat as possible. Seal the lid and cook on meat/stew for 90 minutes.
Mix the breadcrumbs and 1 cup vinegar. Let stand 20 minutes, then squeeze dry if needed. Add them to a fud processor. Add the parsley, anchovies, capers, and 1/4 cup olive oil. Pulse to create a coarse sauce, scraping down and adding up to 1/4 cup more olive oil as needed.
Open the CultPot; fish out the beef. Use a slotted spoon to find and discard everything else in the pot. Carve the beef into 1/2" thick slices and serve with lots of the parsley sauce on top.
What worked: It was basically pot roast with a (very) vinegary green sauce over it. It was fine. (The meat actually made very good sandwiches.)
What didn't: Remember that quote at the top about serving with the broth? Yeah, you left that out of the recipe (I checked several times). Honestly it didn't add much when I did dip in the broth, so I ended up throwing it in the freezer as "light beef stock" for a future bean stew.
Will I make it again? No. I'll just make pot roast.
