Boiled Beef and Its Broth

There are two reasons why you should make boiled beef. The first is for the beef itself. Slow cooking in abundant moisture softens beef’s toughest tissues and produces meat with a succulence and a fine, delicate flavor that no other method can approach. A perfectly boiled piece of beef, however plain the description may sound, is as fine a dish of meat as you can bring to the table.

The second reason is for the collateral product of boiling—the broth. No risotto or soup can equal th