Mixed Boiled Meat

Traditionally served in Northern Italy, this dish pairs well with salsa verde, a mix of chopped herbs, or mostarda, fruit preserved in sugar and mustard oil.
917 Views
 
MASTERY Level
210 min
918 Views
 
MASTERY Level
4 People
210 min
INGREDIENTS for 4 people
  • 1 lb beef meat , (brisket or top round)
  • 11 oz veal breast
  • 1 beef tongue
  • ½ hen
  • 1 Cotechino sausage
  • 1 carrot
  • 1 celery
  • 1 onion
  • salt to taste
Preparation

Put the celery, carrot and onion in a large pot filled with 12 quarts of salted water.

 

Once the water has begun to boil, add all the meat meat, except for the chicken and the cotechino sausage (or other uncooked pork sausage).
Cook over very low heat and, after an hour, add the chicken.

 

Continue cooking for another hour.

Cook the sausage separately: poke with a toothpick, then place it on the stove in a pot of cold, unsalted water. Cook over low heat for two hours from when the water begins to boil.

When the other boiled meats are done cooking, remove the pot from the heat and add the boiled cotechino.

Keep the meat in the warm broth until just before serving.

Serve the boiled meats with sliced sausage and tongue, arranging them on a serving plate.

 

Serve with salsa verde (green sauce), fruit mostarda from Cremonaor a concentrated tomato sauce.

Winter Meat Dairy free Eggs free Main courses
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