What's better on a snow day than putting something on the stove that can simmer for a few hours, making your house smell just heavenly? The whole idea just screams comfort food, and is exactly what I thought when I found this Giada recipe for Bollito Misto several months ago.
The recipe called for two sauces - a gorgonzola sauce as well as a spicy salsa verde. I thought one would be enough, so I went with the gorgonzola sauce. I also made a thickened gravy after the roast finished cooking. Combining the sauce with the gravy reminded me of one of my favorite things - cheese fries with gravy, or Poutine. And the sauce was good for several days, so I used it on chicken tenders, on a chicken sandwich, and even with hash browns for breakfast.
- 4 lbs beef brisket or top round; I used a 2.5 lb top round and didn't not decrease the liquid amounts below, but cut the veggies in half
- Salt and freshly ground pepper; Added garlic powder
- 4 c beef stock or broth
- 4 c water
- 2 onions, peeled and quartered
- 4 celery stalks, chopped
- 4 carrots, chopped
- 1 bay leaf
- 1 pound small boiling potatoes
Directions (in my own words - simplified)
- Heat a large braising pot (I used my Dutch oven) over medium-high heat
- Season the beef with salt, pepper, and garlic powder
- Sear the beef, browning it on all sides
- Add the stock and enough water to cover the beef
- Add the onions, celery, and bay leaf.
- Bring to a boil, then lower heat to a simmer, cover, and cook for one hour.
- Add the carrots and potatoes and cook until the meat is tender, about another hour.
- Transfer the meat to a cutting board and cover with foil.
- Remove the veggies from the liquid and arrange on a serving platter.
- Gravy: whisk 1 tbsp flour with 1/2 c water. Slowly whisk into the liquid in the pot until thick and creamy. Let simmer until ready to serve.
- Slice the meat across the grain and arrange on the serving platter.
This sauce is definitely what took this meal to another level. The original recipe called for 2 cups of mayo to 4 oz of gorgonzola. This didn't seem right to me so I adjusted the amounts a bit; note, my amounts are approximate as I did not measure but fixed it as I went along until I had what I wanted.
- 1 c mayonnaise
- 4 oz gorgonzola
- 1 tbsp Dijon mustard
- Pinch each salt and pepper
Blend in a food processor until smooth; serve in a side dish.