A pot of slow-simmered beef with sweet vegetables and a warm, savoury broth makes Beef Bollito a comforting dish for chilly evenings.
This is one of my favourite ways to enjoy beef. It’s common across northern Italy, particularly in Piedmont and Lombardy. There are many straightforward regional variations; here I share a simple family version that’s easy to make at home.
Bollito is economical because it uses inexpensive, slow-cooking cuts of beef, and the cooking liquid becomes a rich broth useful for other dishes. Use it to enhance risotto or soups — homemade stock from Bollito will lift flavours far beyond store-bought stock.
This recipe shows how to make a classic beef bollito with vegetables. In the future you can try Bollito Misto, which combines different meats. Serve this with Salsa Verde, olive oil and lemon, or mayonnaise for a satisfying meal.
What is Bollito?
Bollito is a traditional Italian boiled meat dish made by gently simmering a piece of beef with vegetables, herbs, and spices until tender. The name means “boiled.” It is usually sliced and served with condiments such as Salsa Verde, mustard, or simply olive oil and lemon. The cooking liquid is often reused as broth for soups or risotto.
Reasons to Make Beef Bollito
- Great for next-day lunches: slices stay firm and flavourful after chilling.
- The broth provides a full-bodied base for soups and risottos with minimal extra seasoning.
- Leftover beef is ideal in sandwiches, wraps, or salads when mixed with lemon and oil.
Key Ingredients for Bollito
Beef
Choose blade, chuck, or brisket. These cuts have connective tissue that softens with long, gentle simmering. A single, evenly thick piece cooks more predictably from edge to centre.
Carrot, Onion, Potatoes
Carrots and onion add natural sweetness to the broth; potatoes absorb the cooking liquid and become a hearty side. Keep the vegetables in large pieces so they hold together during long cooking.
Cloves, Peppercorns, and Bay Leaves
Whole spices create the base aroma of the broth. Cloves add gentle warmth when stuck into the onion, peppercorns season without heat, and bay leaves contribute subtle herbal depth during the long simmer.
The full ingredient list with quantities appears in the recipe card below.
How to Make Beef Bollito
Step 1: Tie the piece of meat with kitchen string if you want neater slices and a steadier shape while cooking. This is optional but helpful.
Step 2: Peel the onion and insert the cloves into it so they’re easy to remove later.
Step 3: Fill a large pot with water and add bay leaves, peppercorns, salt, and a sprig of parsley. Bring to a boil, then add the meat, carrot, and the clove-studded onion. Reduce the heat to the lowest setting and let it simmer gently.
Cooking time: Depending on thickness, the meat usually needs about 2 to 2½ hours. Slow, low heat yields a tender result and a clearer, more flavorful broth.
Step 4: Add the potatoes halfway through cooking so they become tender but don’t disintegrate.
Step 5: When the meat is fully tender, lift it and the vegetables out with a slotted spoon and let them cool. Reserve the strained cooking liquid — it’s excellent for risotto, soups, or freezing for later use.
Step 6: Once the meat has cooled slightly, slice it thinly. Serve warm, at room temperature, or cold with the cooked vegetables and a condiment such as Salsa Verde, mayonnaise, or olive oil and lemon.
Frequently Asked Questions
Yes. Blade, chuck, and brisket work well, and other tough cuts suitable for slow cooking can be used. Look for pieces with connective tissue so they soften properly during the long simmer.
The meat is ready when a fork pierces it easily and the centre offers no resistance. Thicker cuts need longer; test several spots. Properly cooked beef should lift from the pot without tearing.
Yes. Celery and leek are common in northern Italian versions and add extra depth. They soften during the long simmer and enrich the broth’s flavour.
A pressure cooker reduces cooking time, but gentle simmering develops a clearer broth and better texture. If using a pressure cooker, expect a faster result but a slightly different depth of flavour.
Salsa Verde is the classic accompaniment. Mayo, olive oil with lemon, or Mostarda Mantovana (in Lombardy) also pair well. Serve with the cooked vegetables, warm bread, and a simple salad for a complete meal.
Extra Help from the Kitchen
Skim Early Foam – Remove the pale foam that forms in the first minutes of simmering to keep the broth clear and improve flavour.
Salt the Water at the Start – Season the water early so salt penetrates the beef as it cooks and the broth remains balanced.
Keep Vegetables Large – Large chunks of carrot, potato, and onion hold together through long cooking and are easy to remove whole.
Use a Sharp Knife for Slicing – A sharp blade gives clean, thin slices without shredding the meat, especially when served at room temperature.
Rest the Meat Briefly – Let the beef rest a few minutes before slicing so the fibres relax and the slices remain tidy.
Variations and Twists
Mixed Meats – For a Bollito Misto, add beef shank, oxtail, or chicken. Put tougher cuts in first and add more delicate meats later so everything finishes tender.
Celery and Leek – Add celery or leek at the start to deepen the broth’s aroma; they blend naturally with carrot and onion.
Marrow Bone or Short Rib – Adding a marrow bone or short rib enriches the broth and yields a stronger base for soups or risotto.
Alternative Sauces – Try horseradish, mostarda, or a reduced tomato-and-anchovy sauce. These regional condiments pair nicely with thinly sliced meat.
Storage and Shelf Life
Store sliced beef and vegetables in an airtight container with a little reserved cooking liquid to keep them moist. Refrigerate for up to 3 days. Strain and freeze the broth separately for up to 2 months; keeping vegetables frozen in the liquid will make them break down.
Thaw frozen broth in the fridge overnight. Reheat sliced beef gently in a small pan with a splash of broth over low heat to avoid toughening the meat.
Beef Dishes for Your Next Meal
- Beef Carpaccio alla Cipriani
- Beef Agglassato
- Rissoles
- Easy Chili Con Carne
Beef Bollito Recipe
A pot of slow-simmered beef, sweet vegetables, and a savoury broth makes Beef Bollito a comforting dish for cold evenings.
Main
Italian
Ingredients
- 1 kg – 2.2 lbs beef in a single piece– blade, chuck, or brisket
- 1 carrot– peeled
- 1 onion– peeled
- 2 potatoes– peeled
- 2 bay leaves
- 4 cloves
- 8–10 peppercorns
- 1 tbsp parsley– whole, not chopped
- 1 tbsp salt
Instructions
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Tie the piece of meat with kitchen string to help it hold its shape while cooking (optional).
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Peel the onion and insert the cloves into it so they’re easy to remove.
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Fill a large pot with water and add the bay leaves, peppercorns, salt, and parsley. Bring to a boil, then add the meat, carrot, and clove-studded onion. Reduce the heat to very low and simmer gently until the meat is tender. Note: cooking time is usually 2 to 2½ hours depending on thickness.
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Halfway through cooking, add the potatoes so they finish tender but intact.
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When the meat is ready, remove it and the vegetables with a slotted spoon and let them cool. Reserve the cooking liquid; it makes excellent broth for risotto or soups and can be frozen for later use.
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When the meat has cooled slightly, slice it thinly. Serve warm, at room temperature, or cold with the vegetables and a condiment such as Salsa Verde, mayonnaise, or olive oil and lemon.