Simple poached beef

Cooking time: 2 hrs 30 min
Difficulty: medium
Lesso casalingo

The most suitable cuts of beef for poaching are chuck and blade or brisket. You can also add breast of veal. Although this is a simple, home-cooked dish, it needs a fairly large piece of lean meat. To make sure that the meat is tasty, always add it to hot water in which vegetables have been simmering for about 20 minutes. Season with salt and simmer on a low heat for about 2 hours. Remove the meat from the pan, leave to stand for 10 minutes, then carve and place on a warm serving dish. Serve with Green Sauce and boiled potatoes if you like. Strain the stock and serve boiling hot in bowls or use fo risotto.

Green sauce:

Cook the potato in lightly salted, boiling water for 15 minutes or until tender. Drain and peel. While still hot, put in a bowl and mash well with a fork. Shell and halve the eggs, then scoop the yolks into the bowl and mix with the mashed potato. Drain the anchovies, pat dry and chop finely with the parsley, garlic and gherkin. Add to the potato and mix well. Gradually beat in the olive oil, a drop at a time. Season with salt and pepper and stir in the vinegar. For boiled meat or cold, poached fish.


Coll. (2010), "The Silver Spoon", Phaidon, 793, 74

Suggested wine
Ticino DOC Merlot
Fr. 31.00

Serves 6

  • 1 kg / 2 1/2 lb beef or 500 g / 1 lb 2 oz beef and 500 g / 1 lb 2 oz veal
  • 1 onion
  • 1 celery stick
  • 1 carrot
  • salt

Green sauce - serves 4

  • 1 small potato
  • 2 eggs, hard-boiled
  • 2 salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes and drained
  • 1 fresh flat-leaf parsley sprig, leaves only
  • 1/2 garlic clove
  • 1 gherkin, drained
  • 200 ml / 7 fl oz olive oil
  • 2 tablespoons white wine vinegar
  • salt and pepper