Shanxi-style Stuffed Bollito

Ingredients

In this Shanxi-style adaptation of Bollito ripieno, we incorporate the unique flavors and ingredients of Shanxi cuisine. The stuffing is enhanced with Shanxi spices such as star anise, Sichuan peppercorns, and Shanxi vinegar, which add a distinct and aromatic taste. Additionally, we use Shanxi-style vegetables like Chinese cabbage and radish to give the dish a local touch. The cooking technique remains similar, with the meat roll slow-cooked to perfection, but the flavors and ingredients are adapted to create a delightful fusion of Italian and Shanxi cuisines. We alse have the original recipe for Bollito ripieno, so you can check it out.

• 1 kg (2.2 lbs) beef, thinly sliced 1 kg (2.2 lbs) beef, thinly sliced
• 200g (7 oz) ground pork 200g (7 oz) ground pork
• 1 Chinese cabbage, shredded 1 Chinese cabbage, shredded
• 1 radish, julienned 1 radish, julienned
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons Shanxi vinegar 2 tablespoons Shanxi vinegar
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon star anise powder 1 teaspoon star anise powder
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 38g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the ground pork, minced garlic, Shanxi vinegar, soy sauce, ginger, star anise powder, Sichuan peppercorns, salt, and pepper. Mix well to form a smooth paste.
2. 2.
   Lay the beef slices flat on a clean surface and spread the pork mixture evenly over each slice.
3. 3.
   Roll up the beef slices tightly, enclosing the pork mixture inside. Secure the rolls with kitchen twine.
4. 4.
   In a large pot, bring water to a boil. Add the beef rolls and cook over low heat for 2 hours, or until the meat is tender.
5. 5.
   In a separate pot, blanch the shredded Chinese cabbage and julienned radish for 2 minutes. Drain and set aside.
6. 6.
   Once the beef rolls are cooked, remove them from the pot and let them rest for a few minutes. Remove the kitchen twine and slice the rolls into thick slices.
7. 7.
   Serve the sliced beef rolls on a bed of blanched Chinese cabbage and radish. Drizzle with the cooking broth and garnish with fresh herbs, if desired.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or tenderloin, for the best results.
• Shanxi vinegar — If Shanxi vinegar is not available, you can substitute it with black vinegar or balsamic vinegar for a similar tangy flavor.
• Sichuan peppercorns — Adjust the amount of Sichuan peppercorns according to your spice preference. Increase or decrease the quantity to suit your taste.

Tips & Tricks

• For an extra burst of flavor, marinate the beef slices in the pork mixture overnight before rolling them up.
• Serve the dish with a side of Shanxi-style noodles or steamed rice to complete the meal.
• Experiment with different vegetables for the stuffing, such as mushrooms or bamboo shoots, to add variety to the dish.
• If you prefer a spicier flavor, add a small amount of chili oil or chili flakes to the pork mixture.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will further develop, making it even more delicious.

Serving advice

Serve the Shanxi-style Stuffed Bollito as a main course, accompanied by steamed rice or Shanxi-style noodles. Garnish with fresh herbs, such as cilantro or green onions, for added freshness and visual appeal.

Presentation advice

Arrange the sliced beef rolls on a platter, placing them on a bed of blanched Chinese cabbage and radish. Drizzle the cooking broth over the rolls and garnish with fresh herbs. The vibrant colors of the dish will make it visually appealing and inviting.