Boiled meat for incredibly tender meat, which, note, is not the same as making broth. Broth, in fact, for a rich flavor, is prepared by placing everything cold, both aromatics and meat, in cold water. Boiled meat, on the other hand, is prepared by placing the meat in boiling water. A small difference that changes everything, but in both ways, the meat will be equally good. However, you can have a more savory broth if you start with cold ingredients. If you want to prepare an excellent broth and have great meat to eat, you can also follow the classic meat broth method. In the end, what matters is achieving the desired result. Often, I also prefer to prepare a good broth, so I place everything cold in the pot, and at the end of cooking, I also add a couple of potatoes, so as to have a great single dish, and I use the broth later, carefully storing it in the freezer.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Boiled Meat
- 1.1 lbs beef
- 2 carrots
- 2 stalks celery
- 1 onion
- 2 potatoes
Tools for Preparing Boiled Meat
- 1 Pot
- 1 Peeler
- 1 Knife
- 1 Spoon
Steps for Preparing Boiled Meat
Prepare a couple of carrots, peeled and cut into large pieces. Place them in a pot, with an onion cut into quarters. Add the celery cut into pieces, fill the pot with plenty of water and a little salt, and bring to a boil.
For the recipe, I use beef pieces, preferably trimmed of fat, typically muscle, which is very flavorful and suitable for long cooking times; brisket is also excellent. If using a whole piece, you can tie it like a roast.
Add the meat to cook as soon as the water boils. As it cooks, a sort of foam will form on the surface, consisting of the fats and impurities of the meat, which is best removed using a spoon.
Reduce the heat to low, cover, and cook for about 3 hours, or until the meat is very tender.
If you want to add potatoes, prepare them, peeled and halved, and soak them in a bowl, adding them in the last half hour of cooking.
When the potatoes and meat are well cooked, we are ready to enjoy our boiled meat, ideally served with a bit of the cooking broth or with a salmoriglio sauce.
