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BEEF - CHUCK - Bollito with Salsa Verde and Chili Sauce: Boiled Beef with Salsa Verde and Chili Sauce (sandwich)
Nb persons: 4
Yield:
Preparation time:
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Bollito with Salsa Verde and Chili Sauce: Boiled Beef with Salsa Verde and Chili Sauce Recipe courtesy David Rocco - Cooking Channel INGREDIENTS | |
8 cups/2 L | water |
2 pounds/1 kg | stewing beef, cut into 1-inch cubes |
2 | carrots, halved |
2 | celery stalks, halved |
1 | onion, quartered |
1 clove | garlic, crushed |
Salsa Verde, recipe follows | |
Chili Sauce, recipe follows | |
Sandwich buns, for serving, optional Salsa Verde Sauce Large bunch, fresh flat-leaf parsley | |
3 1/2 ounces /100 g | capers |
5 anchovy fillets | |
Salt | |
freshly ground black pepper | |
Juice of 1 | lemon |
1 cup/250 ml | extra-virgin olive oil |
Chili Sauce | |
1 cup/250 ml | fresh chili peppers |
2 cloves | garlic |
1 cup/250 ml | sun-dried tomatoes |
Bunch | fresh basil leaves |
1/2 cup/125 ml | extra-virgin olive oil |
DIRECTIONS
Bring the water to a boil in a large pot. Add the beef, carrots, celery, onion, and garlic. Cook the mixture for 2 hours or until the meat becomes tender. Remove the meat from the pot.
Serve the boiled meat with the salsa verde and chili sauce or on a bun as a sandwich.
Salsa Verde Sauce:
Put the parsley, capers, and anchovies on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients. Put the mixture
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Page 2 of 2Bollito with Salsa Verde and Chili Sauce: Boiled Beef with Salsa Verde and Chili Sauce (cont.)
DIRECTIONS (CONT.)
in a jar. Add salt, pepper, freshly squeezed lemon juice and top up with extra-virgin olive oil. Mix well.
Chili Sauce:
Put the chili pepper, garlic, sun-dried tomatoes and basil on a cutting board. Crush the chili pepper and the garlic. With a mezzaluna or sharp knife, finely chop the ingredients and bring to a mulch consistency.
Put the mixture in a jar. Add the olive oil to cover the chili paste. Mix well.
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