Sunday, February 21, 2010

Bollito Misto with Gorgonzola Sauce

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.

The Gorgonzola Sauce...

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.

This meal was excellent, and got even better on day 2. Served with a loaf of crusty bread, it was the perfect snow day dinner.

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