Serves 6 to 8

Notes

 

I love boiled beef. In the northern regions of Italy, it is the basis of a common dish called bollito misto, in which there is capon, tongue, veal head, cotechino (a great pork head sausage), and beef. Making a bollito misto is a complicated procedure, but making this delicious -boiled–beef salad is not. You boil the beef, which, in the process, gives you a great pot of stock as well. The poaching liquid for the beef can be strained and served as a soup with some pastina and grated Grana Padano cheese.

Ingredients

  • 4 carrots, peeled and cut into large chunks or thick slices
  • 1 onion, cut into large chunks
  • 3 celery stalks, cut into large chunks
  • 3 tablespoons chopped fresh Italian parsley leaves (reserve stems)
  • -2--pound piece boneless beef top chuck
  • ¾ teaspoon kosher salt
  • 1 cup halved cornichons
  • ½ medium red onion, thinly sliced
  • 3 tablespoons -red--wine vinegar
  • 1 tablespoon Dijon mustard
  • ¼ cup -extra--virgin olive oil
Lidia’s Commonsense Italian Cooking

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Lidia’s Commonsense Italian Cooking

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Directions

In a large soup pot, combine 8 quarts cold water, the carrots, onion, celery, reserved parsley stems, and beef.

Bring to a simmer, and simmer until the beef is very tender, about 1½ hours. Let cool, and pull out the beef and carrots (strain the stock for another use).

Chop the carrots, and put in a serving bowl. Dice the beef, add it to the bowl, and season all with ½ teaspoon of the salt.

Add the cornichons and red onion. In a small bowl, whisk together the vinegar, mustard, and remaining ¼ teaspoon salt. Whisk in the olive oil to make a smooth, creamy dressing. Drizzle the dressing over the beef salad, and add the parsley leaves.

Toss well and serve.

Lidia’s Commonsense Italian Cooking

Cookbook

Lidia’s Commonsense Italian Cooking

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