This rustic Italian dish, Bollito Misto, has loads of rich flavor from the slow-cooked brisket and vegetables and a tasty flavor pairing with gorgonzola and salsa verde. You will find grass-fed beef brisket from both Hill View Farm and CATHIS Farm and carrots from Red Roots Farm at the market this week!

  • 4 pounds beef brisket
  • Salt and pepper
  • 4 cups stock
  • About 4 cups water, enough to cover the beef
  • 2 onions, peeled and quartered
  • 4 celery stalks, cut in ½
  • 1 bay leaf
  • 4 carrots, peeled and cut into thirds
  • 1 pound small boiling potatoes
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt

For the Gorgonzola Sauce:

  • 4 ounces Gorgonzola
  • 2 cups mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon salt (maybe no salt, depends on the Gorgonzola)
  • 1/4 teaspoon black pepper

Combine all the ingredients in a food processor and blend until smooth. Be careful not to over-blend. Serve in a side dish.

For the Salsa Verde:

  • 1 cup chopped parsley leaves, about 1 bunch
  • 2 shallots, chopped
  • 2 tablespoons, chopped capers
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes or a little more to taste.
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons sherry vinegar (take care not to add too much)
  • 1 1/2 cups extra-virgin olive oil

In a bowl, stir all the ingredients together until combined. Serve in a side dish.

Cook the Brisket and Vegetables:

Heat a large braising pot over medium-high heat. Season the beef with salt and pepper. Sear the beef, browning it on both sides, about 5 minutes a side. Carefully add stock and enough water to just cover the meat. Add the onion, celery, and bay leaf. Bring the liquid to a boil. Lower the heat to a simmer, cover, and cook for 1 hour.

Add the carrots and potatoes and cook until the meat is tender, about another hour. Carefully lift out the meat, place on a cutting board, and cover with foil. Strain the vegetables from the stock. Discard the celery, onion, and bay leaf.

Arrange the carrots and potatoes on a platter and cover with foil to keep warm. Continue cooking the stock uncovered over medium heat until reduced by half, about 20 minutes. Meanwhile, slice the meat against the grain, on an angle. Arrange the meat alongside the carrots and potatoes on the platter. When the stock has reduced, season with salt and pepper, to taste, and transfer to a gravy dish. Serve the Bollito Misto with the gravy and the bowls of the gorgonzola sauce and salsa verde.