Assorted boiled beef with Stracciatella soup
6 servings
225 minutes
Assorted boiled beef with Stracciatella soup is a refined Italian dish that combines the rich flavor of boiled beef with the delicate, velvety texture of traditional egg soup. Originating from the Lazio region, Stracciatella is renowned for its simplicity and refined aroma achieved through gently beaten eggs with Parmesan poured into hot broth. The boiled beef cooked with vegetables and spices acquires a rich taste and appetizing texture, making the dish hearty and perfectly balanced. The assortment is served with herbs, adding fresh notes, while the Stracciatella is presented in broth cups, creating an atmosphere of a traditional Italian dinner. This dish embodies the simplicity and sophistication of Italian cuisine, harmoniously uniting flavor, aroma, and culinary artistry.
1
Cut the carrot and celery into large circles. Chop the parsley and basil. Dice the tomato. Cut the large onion lengthwise, but finely chop only one half.
- Carrot: 1 piece
- Celery stalk: 1 g
- Chopped parsley: 0.5 glass
- Basil: 0.5 bunch
- Tomatoes: 1 g
- Onion: 1 head
2
Place beef ribs, tenderloin, and tongue with vegetables and spices in a large pot with 3 liters of water, bring to a boil over heat. Then reduce the heat and simmer covered for 2-3 hours until the meat is tender.
- Beef ribs: 500 g
- Beef tongue: 500 g
- Beef tenderloin: 500 g
- Onion: 1 head
- Celery stalk: 1 g
- Carrot: 1 piece
- Tomatoes: 1 g
- Chopped parsley: 0.5 glass
- Basil: 0.5 bunch
- Carnation: 2 pieces
3
Remove the meat from the broth and place it to cool on a cutting board.
4
Meanwhile, strain the broth and remove the fat.
5
Lightly whisk the eggs, grated parmesan, nutmeg, and a quarter teaspoon of black pepper.
6
Pour the strained broth (6 cups) into a clean pot, place it on the heat, and bring to a boil. Slowly pour the egg mixture into the broth while constantly stirring. Reduce the heat and cook for 1 minute. Season with salt and pepper.
- Chicken egg: 4 pieces
- Grated Parmesan cheese: 30 g
- Ground nutmeg husk: pinch
- Ground black pepper: 1 teaspoon
- Onion: 1 head
7
When the beef cools slightly, separate the meat from the ribs, remove the skin from the tongue, and slice everything.
8
Serve the meat on a large plate with greens and Stracciatella soup poured into broth cups.