The Boiled Adult Beef Only, does not require much preparation, which is why I usually use it when I don’t have much time. But what’s the difference between boiled and simmered? It is boiled when we want to enjoy the meat more than the broth, and for this reason, we must put it in the water only when it is boiling to preserve its organoleptic characteristics. It is called simmered when we desire a tasty, rich broth that has gathered all the properties of the meat: we put it to boil in cold water.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 2.2 lbs adult beef muscle
- 1 medium onion
- 2 stalks of celery
- 1 tbsp dried marjoram
- 2 tbsps tomato puree
- 3.17 quarts water
- to taste salt
Tools
- Pot large
Preparation
First of all, organize your work area with all the ingredients already measured so everything is at hand.
In a large pot, pour 3 quarts of water, also add the onion, halved celery stalks, tomato, a handful of salt, and marjoram to flavor the liquid well.
As soon as the enriched water starts to boil, immerse the meat but let it boil again for at least 5 minutes so the fibers seal well, then lower the heat and let it cook for at least two hours.
In this specific case, I used a piece of meat called Pulcio in Rome: it looks more like a roast due to its compactness, of the whole muscle of the hind leg shank.
It’s nice to present, and especially slices well, just like a roulade, but use the piece you like best without any issues.
Turn off the heat only when you are sure that the boiled meat has softened, and if not, continue cooking.
Serve your Boiled Adult Beef Only, very hot and accompanied with fresh pickled vegetables, such as in this case Sweet and Sour Borretane Onions, sauces, mustard…
Tip: to significantly shorten the cooking time, use a pressure cooker: it will take only 1 hour.
Did you like my recipe Boiled Adult Beef Only ? Follow me on my page Facebook so you don’t miss any updates!
