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Beef Bollito Sandwich
 
RecipeBeef Cuts
Beef Bollito Sandwich
Yield: Makes 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Braised Short Ribs: 
Preheat oven to 325°F. Season beef with pepper. Brown beef in oil in batches in braising pan. Remove beef; set aside. Add onion, carrots and celery to same pan; sauté 10 to 12 minutes or until vegetables are tender. Add garlic; continue to sauté until fragrant.

Deglaze pan with wine. Add remaining ingredients. Return beef to pan. Bring to a boil; cover tightly. Braise in 325°F oven 1-3/4 to 2 hours or until beef is fork-tender.

Remove beef from cooking liquid; pull into bite-size pieces. Strain cooking liquid, pressing vegetables to extract liquid; reserve 4-1/2 quarts. Cool beef and liquid; cover and refrigerate until ready to use. 

                                                   Yield: 6 pounds
Boneless country-style beef chuck eye ribs (IMPS/NAMP 116D)*10 pounds
Freshly ground black pepper2 tablespoons
Olive oil1/2 cup
Coarsely chopped onions3 pounds
Coarsely chopped carrots1-1/4 pound
Coarsely chopped celery1 pound
Fresh garlic puree*1/4 cup
Dry white wine1 quart
Beef stock1-1/2 gallons
Prepared marinara sauce2 cups
Fresh rosemary springs (5 inches each)3 each
Bay leaves6 each
Black peppercorns1 tablespoon
Dried thyme leaves1 teaspoon
Kosher saltAs needed
Italian Salsa Verde: 
Combine all ingredients except parsley in blender container. Cover and process until a coarse puree. Add parsley; cover and continue to process until almost smooth. 

                                                      Yield: 3 cups *
Extra-virgin olive oil2 cups
Drained capers3/4 cup
Drained pickled cocktail onions3/4 cup
Anchovy fillets1-1/2 ounces
Garlic cloves2 cloves
Chopped fresh parsley2 cups
Spicy Roasted Red Pepper Sauce: 
Place all ingredients in blender or food processor. Cover and process until smooth. Cover and refrigerate until ready to use. 

                                       Yield: about 1-1/2 cups
Coarsely chopped roasted red peppers10 ounces
Extra-virgin olive oil1/4 cup
Siracha1/4 cup
Smoked paprika1 teaspoon
Microplaned garlic1/2 teaspoon
Kosher saltAs needed
Garlic Mayonnaise (optional): 
Combine all ingredients in small bowl. Cover and refrigerate at least one hour. 

                                                      Yield: 2 cups
Mayonnaise2 cups
Dijon-style mustard2 teaspoons
Microplaned garlic1 teaspoon
  
Per Order: Heat 4 ounces beef in 3/4 cup cooking liquid. Season with salt, as desired. Place beef onto roll bottom; drizzle with 2 tablespoons hot cooking liquid. Top beef with 2 tablespoons Salsa Verde and 1 tablespoons Spicy Bell Pepper Sauce. Spread roll top with 1 to 2 tablespoons Garlic-Mustard Mayonnaise, if desired. 
Soft, crusty sandwich rolls, warmed, sliced24 each

*  Bring Italian Salsa Verde to room temperature before using.

*  Boneless country-style beef chuck ribs are cut from the Beef Chuck, Chuck Eye Roll (IMPS/NAMP 116D).

*  Two ounces minced garlic may be substituted for fresh garlic puree.


Nutrition information per serving, for sandwich alone: 934 calories; 42 g fat (10 g saturated fat; 20 g monounsaturated fat); 117 mg cholesterol; 1003 mg sodium; 81 g carbohydrate; 5.4 g fiber; 53 g protein; 14.0 mg niacin; 0.6 mg vitamin B6; 4.1 mcg vitamin B12; 9.4 mg iron; 43.0 mcg selenium; 13.7 mg zinc; 134.8 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

Nutrition information per serving: 1068 calories; 57 g fat (12 g saturated fat; 20 g monounsaturated fat); 124 mg cholesterol; 1133 mg sodium; 81 g carbohydrate; 5.5 g fiber; 53 g protein; 14.0 mg niacin; 0.6 mg vitamin B6; 4.1 mcg vitamin B12; 9.4 mg iron; 43.0 mcg selenium; 13.7 mg zinc; 134.8 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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