Ingredients with Measurements:
- 2 lbs beef brisket
- 2 lbs beef tongue
- 2 lbs veal shank
- 2 lbs pork belly
- 2 lbs chicken
- 2 lbs cotechino sausage
- 2 lbs mortadella
- 2 lbs carrots, peeled and chopped
- 2 lbs celery, chopped
- 2 lbs onions, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp juniper berries
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- Salt, to taste
- Extra-virgin olive oil
- Water
Special equipment needed:
- Large stockpot
- Cheesecloth
- Kitchen twine
- Serving platter
Step-by-step instructions:
1. In a large stockpot, add the beef brisket, beef tongue, veal shank, pork belly, chicken, cotechino sausage, and mortadella.
2. Add enough water to cover the meats by 2 inches.
3. Add the chopped carrots, celery, onions, garlic, bay leaves, black peppercorns, juniper berries, coriander seeds, fennel seeds, and salt to taste.
4. Bring the water to a boil, then reduce the heat to low and let it simmer for 3-4 hours, or until the meats are tender.
5. Remove the meats from the pot and let them cool slightly.
6. Strain the broth through a cheesecloth and discard the solids.
7. Slice the meats and arrange them on a serving platter.
8. Drizzle with extra-virgin olive oil and serve with the broth on the side.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
Temperature:
Low heat
Serving size:
10-12 servings
Nutritional information:
Calories per serving: 500
Fat per serving: 30g
Protein per serving: 40g
Carbohydrates per serving: 15g
Fiber per serving: 3g
Substitutions for ingredients:
- Beef brisket: beef chuck roast
- Beef tongue: beef cheeks
- Veal shank: lamb shank
- Pork belly: pork shoulder
- Chicken: turkey breast
- Cotechino sausage: chorizo
- Mortadella: bologna
Variations:
- Add potatoes and turnips to the broth for a heartier meal.
- Serve with a side of salsa verde or horseradish sauce.
Tips and tricks:
- Skim the foam from the broth as it cooks to keep it clear.
- Use a sharp knife to slice the meats thinly.
- Serve with crusty bread to soak up the broth.
Storage instructions:
- Store the leftover meats and broth separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the meats and broth separately in a saucepan over low heat until heated through.
Presentation ideas:
- Arrange the sliced meats on a large platter and garnish with chopped parsley.
- Serve the broth in a separate tureen with a ladle.
Garnishes:
- Chopped parsley
- Lemon wedges
- Grated Parmesan cheese
Pairings:
- Red wine, such as Barolo or Barbera
- Crusty bread
Suggested side dishes:
- Roasted root vegetables
- Creamy polenta
Troubleshooting advice:
- If the broth is too salty, dilute it with more water.
- If the meats are tough, simmer them for an additional hour.
Food safety advice:
- Make sure the meats are cooked to an internal temperature of 165°F before serving.
Food history:
- Bollito Misto Piemontese is a traditional dish from the Piedmont region of Italy, where it is typically served on special occasions.
Flavor profiles:
- Savory, meaty, aromatic
Serving suggestions:
- Serve the meats and broth in separate bowls and let guests assemble their own plates.
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Region: Italian