Ingredients with Measurements:
- 2 lbs. beef brisket
- 2 lbs. pork shoulder
- 2 lbs. chicken thighs
- 2 lbs. veal shank
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 tbsp. black peppercorns
- 1 cup white wine
- 4 cups chicken broth
- 1 tbsp. fresh thyme leaves
- 1 tbsp. fresh rosemary leaves
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Cheesecloth
- Kitchen twine
Step-by-step instructions:
1. In a large pot, combine the onion, carrots, celery, garlic, bay leaves, black peppercorns, white wine, and chicken broth. Bring to a boil over high heat.
2. Meanwhile, wrap the thyme and rosemary in a cheesecloth and tie with kitchen twine to make a bouquet garni.
3. Add the bouquet garni to the pot and reduce the heat to low. Let simmer for 10 minutes.
4. Add the beef brisket, pork shoulder, chicken thighs, and veal shank to the pot. Cover and simmer for 2-3 hours, or until the meats are tender.
5. Remove the meats from the pot and let cool slightly. Discard the bouquet garni.
6. Slice the meats and arrange on a platter. Season with salt and pepper to taste.
7. Serve with the broth on the side.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Simmer over low heat.
Serving size:
Serves 8-10 people.
Nutritional information:
Calories per serving: 400
Fat per serving: 20g
Carbohydrates per serving: 10g
Protein per serving: 45g
Substitutions for ingredients:
- Red wine can be used instead of white wine.
- Beef chuck can be used instead of brisket.
- Pork loin can be used instead of pork shoulder.
- Chicken breasts can be used instead of thighs.
- Lamb shank can be used instead of veal shank.
Variations:
- Add potatoes, turnips, and parsnips to the pot for a heartier meal.
- Serve with horseradish sauce or mustard for a tangy kick.
Tips and tricks:
- Use a sharp knife to slice the meats thinly for a more elegant presentation.
- Skim any fat off the broth before serving.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Arrange the sliced meats on a large platter and pour the broth into a gravy boat for easy serving.
Garnishes:
Garnish with fresh parsley or thyme leaves.
Pairings:
Serve with crusty bread and a green salad.
Suggested side dishes:
Roasted vegetables or mashed potatoes.
Troubleshooting advice:
If the meats are tough, continue to simmer until they are tender.
Food safety advice:
Make sure the meats are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Bollito Misto is a traditional Italian dish that originated in the Piedmont region.
Flavor profiles:
Savory, herbaceous, and slightly tangy.
Serving suggestions:
Serve as a main course for a special occasion or holiday meal.
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Region: Italian