Spanish-Style Boiled Beef with Vegetables

Ingredients

• 2 pounds (900g) beef brisket or chuck roast 2 pounds (900g) beef brisket or chuck roast
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 onions, quartered 2 onions, quartered
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 1/2 small cabbage, chopped 1/2 small cabbage, chopped
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 45g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the beef, beef broth, water, onions, garlic, bay leaves, paprika, salt, and pepper. Bring to a boil over medium-high heat.
2. 2.
   Reduce the heat to low and simmer for 2 hours, or until the beef is tender.
3. 3.
   Add the carrots, potatoes, and cabbage to the pot. Continue simmering for an additional 30 minutes, or until the vegetables are cooked to your desired tenderness.
4. 4.
   Remove the bay leaves and discard.
5. 5.
   Serve the Bollit hot in bowls, with a side of crusty bread.

Treat your ingredients with care...

• Beef — Choose a well-marbled cut like brisket or chuck roast for maximum tenderness.
• Potatoes — Cut the potatoes into evenly sized cubes to ensure they cook uniformly.
• Cabbage — Chop the cabbage into bite-sized pieces for easy eating.

Tips & Tricks

• For added depth of flavor, sear the beef before simmering.
• Feel free to add other vegetables like turnips or green beans to personalize the dish.
• Serve the Bollit with a dollop of sour cream or a sprinkle of fresh herbs for an extra touch of richness.

Serving advice

Serve the Bollit in deep bowls, allowing the flavorful broth to surround the tender beef and vegetables. Accompany it with a side of crusty bread to soak up the delicious juices.

Presentation advice

Garnish the Bollit with a sprinkle of fresh parsley or a drizzle of olive oil for an appetizing touch. Serve it in rustic earthenware bowls to enhance the traditional Spanish aesthetic.