Bollito di Manzo Boiled Beef with Vegetables The traditional Gran Bollito Misto alla Piemontese,      (the Great Mixed Boil of the Piedmont Region of Italy) contains Beef, Veal, Tongue, Chicken & Cotecchino sausage. Here is an simpler version that I think you will like. Serve it with one or more of the sauces. (see below) 2 - 3 lb boneless Beef Brisket 3 - 4 Beef OR Veal Shanks (cut about 1" thick) 12 cups Water 1 whole medium Onion (peeled, NOT chopped) 1 large Garlic clove (peeled, NOT chopped) 2 ribs of Celery (cut in half) 4 medium Carrots (cut in half) 3 sprigs of fresh Parsley 1 Bay Leaf 1 Tsp Tomato paste (dissolved in a bit of water) 1 Tbl Salt 4 whole Black Peppercorns 2 Fennel bulbs (quartered, root removed) and the whole stalks 2 large potatoes (peeled and halved) 1.  Place meat in a large pot with water.      Bring to a slow boil. 2. After 15 minutes, skim the foam from the top, discard. 3.  Add the Onion, Garlic, Celery, Carrots, Parsley,      Bay Leaf, dissolved Tomato Paste, Salt and Peppercorns.      Adjust heat to a simmer.      You may cover it partly, but not completely.      Cook for about 2 1/2 hours. 4.  After 2 1/2 hours, add the Fennel bulbs and stalks.      Cook another 1/2 hour until the fennel is soft.           (You will want to eat the fennel bulbs at the end.           (The stalks, however, are extremely stringy.           (The stalks will add flavor to the Bollito,           (but you should probably discard them at the end. 5. At the end of the cooking time remove the Bay Leaf.      Someone may like eating the boiled Onion or Garlic.      Discard them if no one wants them. 6.  Serve the Bollito as follows:      The Traditional Way        Serve some of the broth first as a "soup course"           with boiled Rice or small Pasta such as Tubetti        Then place the Meat with the vegetables on a platter.           Serve slices of Meat along with vegetables           and pass around one or more of the sauces      As One Course        Slice or shred the Meat, put it back into the soup           Add cooked Rice or small Pasta and serve all at once. SALSA VERDE GREEN SAUCE 1/4 cup Parsley 2 Gherkin Pickles 1 tsp Capers (rinsed) 1/4 cup Red Onion 1 hard boiled Egg 1/4 cup olive oil 1 Tsp Red Wine Vinegar [OPTIONAL] 2 flat Anchovy fillets (mashed) [OPTIONAL] pinch of Salt pinch of Black Pepper    1. Finely chop the Parsely, Gherkins, Capers, Onion & Egg.    2. Mix with Oil, [OPTIONAL Vinegar], [OPTIONAL Anchovy fillets],           Season with Salt & Black Pepper.           (If using Anchovy, you may not need additional Salt    3. Place in a small bowl,           let sit for about 1/2 hour, serve. SALSA di BARBAFORTE HORSERADISH SAUCE 2 Tbls Butter 1 Tbl dried Bread Crumbs 1/8 tsp sugar 2 Tbls bottled, white Horseradish (well drained) 4 Tbls Meat broth OR broth from the Bollito 1/2 cup Heavy Cream    1. Melt the Butter in a sauce pan    2. Add the Bread Crumbs, cook a few minutes,           stirring until golden.    3. Add the Sugar, Horseradish & Broth,           stir well, bring to a boil.    4. Immediately add the Heavy Cream.           Bring to a boil again           lower heat and simmer a couple of minutes           until sauce is lightly thickened MOSTARDA di CREMONA MUSTARD SAUCE of CREMONA This is like the Italian version of Honey-Mustard.    It is made with dried and fresh fruits such as    Apples, Apricots, Cherries, Dates, Figs, Pears, etc.    They are poached in sugar syrup along with dry Mustard.    The result is sweet and spicy, absolutely delicious.    I have never prepared this condiment. It is not difficult    to find in specialty food stores or by mail order.    If you can't find it try Honey Mustard with the Bollito.    In fact any Mustard would be good if you like Mustard.    But be assured, if you can find Mostarda di Cremona    you will be in for a special treat!