Craving boiled meat but don’t know where to start? Here’s our recipe for Boiled Meat How to Make it Perfect!

Boiled meat is much more than just a piece of meat cooked in water; it’s a ritual, a comfort food that warms the heart and brings everyone together at the table.

To make it truly special, the key lies in the quality of the meat and the slowness of the cooking.
The Difference between Broth and Boiled Meat:
Often used as synonyms, there’s a subtle but important technical difference between broth and boiled meat, which depends on the final goal:
The Broth: The goal is to obtain a rich, flavorful, and clear broth. For this, the meat is immersed in cold water and brought to a boil slowly. In this way, nutrients (and therefore flavor) are gradually released into the water.

The Boiled Meat: The goal is to obtain tender and tasty meat. For this, the meat is immersed in already boiling water. The high temperature immediately seals the surface proteins, trapping juices and flavors within the cut.

Anyway, after preparing the meat broth, you can serve the boiled meat at the table, accompanying it with sauces like green sauce or horseradish sauce, and then, do not throw away the vegetables used to make the broth, removing them at the end of cooking and cutting them into regular pieces, you can serve them warm.

For an extra touch, sauté them in a pan with a knob of butter to make them more delicious.

Until next recipe, Ana Amalia!

Difficulty: Easy
Cost: Very economical
Rest time: 15 Minutes
Preparation time: 15 Minutes
Portions: 4People
Cooking methods: Boiling
Cuisine: Italian
Seasonality: All seasons

Ingredients Boiled Meat How to Make

21 oz beef brisket (or breast point)
14 oz underblade, top blade (beef shoulder)
2 carrots
2 stalks celery
1 golden onion
17 cups water
1 teaspoon coarse salt
2 leaves bay
6 grains black pepper

Boiled Meat How to Make it Perfect

Bring plenty of water to a boil in a large pot without salting for now.
As soon as the water boils, add the carrots peeled and trimmed and cut in half, the celery in pieces, the onion, peppercorns, and bay leaves.

Let it simmer for 5 minutes to flavor the base broth.
Gently immerse the pieces of meat (Brisket and Shoulder) in already boiling water. You can also use other types of meat or more cuts if you prefer.
This is the trick for truly flavorful Boiled Meat!
When the water returns to a boil, reduce the heat to the minimum, cover with a lid (leaving a small vent), and let it simmer gently.
After about 30 minutes, you might notice a grayish foam rising to the surface, remove it with a slotted spoon to keep the broth clean.

At this point, add the coarse salt.
The ideal cooking for boiled meat is long and at a very low heat, so continue to cook for at least 2 and a half hours – 3 hours, or until the meat is very tender.

The shoulder will cook a bit faster than the brisket.
Once cooked, turn off the heat and let it rest in its broth for at least 15 minutes, this helps redistribute the juices.
Remove the meat from the broth, slice it thickly, and serve immediately, accompanied by mustard and sauces like Green Sauce or Horseradish.

Storage, Tips, and Variations

Boiled meat keeps in the refrigerator for several days; before consuming, warm it in the broth for 10 minutes to make it soft again.

Do not throw away the vegetables used to make the broth (carrots 🥕 and celery)! Removing them at the end of cooking and cutting them into regular pieces, you can serve them warm. For an extra touch, sauté them in a pan with a knob of butter to make them more delicious.

You can use more seasonal vegetables to prepare the boiled meat so you have more to serve with it.

If you prefer, you can accompany the boiled meat with green potatoes or mashed potatoes.

The more cuts of meat you use, the richer your boiled meat will be.

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