2 boiled and boiled recipes

2 recipes for the cold season: boiled and boiled

Low in fat, rich in nutrition, perfect for the cold seasons, suitable for everyone and different in every Italian region. The boiled/boiled meat conundrum is a truly unique success thanks to the simplicity of the recipe which, however, takes on different nuances depending on the latitude of the peninsula. The dish looks like a perfect second course, the addition of herbs such as celery, carrot, onion and aromas is optional and depends on where we are, but the result will always be fabulous. The accompanying sauces are the real strong point and each region gives uniqueness to the dish thanks to the use of different ingredients. What about the cuts of meat to use? Trust our Bollito Box to receive a mix of beef perfect for boiled and boiled meat at your home.

Ingredients for boiled beef

• meat for boiled meat : beef, chicken and pork
• 3 liters of water for every kilo of meat
• 2 pinches of coarse salt
• cloves to taste
• 1 sprig of parsley and 1 of bay leaves
• 2 carrots
• 1 celery

Procedure for boiled beef

In a tall, narrow pan add the water (cold or hot), the aromas and the salt. Bring to the boil. Immerse the cut of meat and let it boil on the heat for a few minutes without covering the pan. When the fat has risen to the surface, remove it with the ladle.

Lower the heat to the minimum temperature, and leave on the heat for approximately a couple of hours. Occasionally top up with broth or water if necessary. Check the doneness of the beef using a fork, if there is no resistance it means the meat is ready.

Drain the meat, let it cool just enough to handle and cut it into slices. While waiting for the meat, prepare an accompanying sauce (the green sauce always wins). Serve the slices of meat on a serving plate decorated with the chosen sauce accompanied by the vegetables you used for cooking seasoned with oil.

Ingredients for boiled beef

• Meat for boiling : white steak and chicken
• 3 liters of water for every kilo of meat
• 2 pinches of coarse salt
• a few cloves
• 1 sprig of parsley and 1 of bay leaves
• 2 carrots
• 1 celery

Procedure for boiled beef

Use a cut of meat while maintaining a good layer of fat, it will make the dish even tastier! Prepare a tall, narrow pan, add the water, salt lightly and immerse the vegetables cut into fairly coarse pieces, bring to the boil.

Control the heat, eliminate the impurities and fat that have risen to the surface. Now reduce the heat to minimum, let the water simmer and wait an hour, at the end check the meat and leave on the heat for as long as necessary. Top up if necessary with water or vegetable broth.

The meat is ready when it does not resist the fork blades. Remove the meat from the heat, let it cool while you prepare the accompanying sauce. Cut the meat into slices, season it with oil and salt, add the sauce and the lightly boiled vegetables seasoned to taste and serve. You can also prepare a tasty puree with the potatoes and serve with the meat.