Bollito di Carne translates into “Meat Boil” and although I am using extremely pretty beef short rib for this recipe, I left the recipe as “meat” because you can use this process with pork as well. Trust me it will be delicious. The key to this dish is the boil that the aromatics get prior to adding your meat and vegetables and the subsequent cooking of the meat that is extremely slow which guarantees an almost butter texture and flavor that runs through each bite and to make things better, you will end up with a fantastic broth as well. Total prep to plate should be about three hours but there is little prep involved.
You will need: Two pounds of sliced (1/2 inch thick) beef short rib (my favorite), 4 potatoes, 3 carrots, 4 stalks of celery (preferably with the leaves on still), thyme, parsley, salt, pepper, parsley, a bay leaf, crushed red pepper. You’ll also need at least a four quart stockpot for all of the magic to happen in one place. As always, thanks for checking this out and please let me know how yours turned out.
Music: Georg Philipp Telemann’s Trio Sonata in A minor