Diary of a Foodie
Bollito di Manzo e Vitellone (Boiled Beef)
Diary of a Foodie: Season Two: Bovine Rhapsody
Serves6
- Active Time:15 min
- Start to Finish:3 1/2 hr
ADAPTED FROM LIVIA TISTARELLI
February 2008
- 1 lb beef short ribs
- 1 lb beef brisket
- 1 (1-lb) piece fresh calf’s tongue
- 3 qt water
- 1 large onion, halved lengthwise, 1 half studded with a clove
- 1 large carrot, coarsely chopped
- 1 celery rib, coarsely chopped
- 1 large tomato, quartered
- 1/2 cup packed basil sprigs
- 1/2 cup packed flat-leaf parsley sprigs
- 1 teaspoon black peppercorns
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Accompaniments:
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Bring all ingredients to a boil in a 6- to 8-quart heavy pot, skimming foam, then simmer, covered, until meats are very tender, 2 to 3 hours (tongue may be tender before other meats; if so, remove and set aside).
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Transfer meats to a cutting board, reserving stock (for stracciatella soup; see cooks’ note, below), and cool slightly. Remove and discard outer skin from tongue. Discard bones from short ribs. Slice meats across the grain.
Cooks' note: If making stracciatella soup, strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. If using stock right away, skim off and discard fat. If not, chill stock, uncovered, until cool, then covered. Stock keeps 1 week. Discard fat before using.
- Keywords
- diary of a foodie,
- livia tistarelli,
- beef,
- italian
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