📝 About This Recipe
Bollito Misto is the crown jewel of Piedmontese cuisine, a majestic feast that transforms humble cuts of meat into a tender, aromatic masterpiece. This traditional 'mixed boil' features a symphony of beef, veal, and pork, all simmered to perfection in a rich, herb-infused broth. It is a dish defined by patience and ceremony, traditionally served from a silver cart and accompanied by vibrant, piquant sauces that cut through the richness of the succulent meats.
🥗 Ingredients
The Primary Meats
- 3 lbs Beef Brisket or Chuck Roast (tied with kitchen twine)
- 2 lbs Veal Shoulder or Shank (boneless)
- 1 lb Cotechino or Garlic Sausage (pre-cooked or raw Italian boiling sausage)
- 1 small Beef Tongue (fresh, approximately 2 lbs)
- 1 whole Chicken (small, approximately 3 lbs)
The Aromatic Broth
- 3 large Carrots (peeled and halved)
- 3 pieces Celery Stalks (with leaves)
- 2 large Yellow Onion (one studded with 4 cloves)
- 1 head Garlic (halved crosswise)
- 1 tablespoon Black Peppercorns (whole)
- 3 pieces Bay Leaves (dried)
- 1 bunch Fresh Parsley (stems included)
- 2 tablespoons Kosher Salt (adjust to taste)
Salsa Verde (Green Sauce)
- 2 cups Flat-leaf Parsley (finely chopped)
- 2 tablespoons Salted Capers (rinsed and minced)
- 4 pieces Anchovy Fillets (minced into a paste)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Prepare the beef tongue by rinsing it thoroughly under cold water. Place it in a large pot of cold water, bring to a boil for 10 minutes, then drain and rinse again to remove impurities.
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2
In a massive stockpot (at least 12-15 quarts), add the beef brisket, veal shoulder, and the blanched tongue. Fill with enough cold water to cover the meat by at least 3 inches.
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3
Bring the water to a very slow simmer over medium heat. Use a skimmer or slotted spoon to diligently remove the grey foam that rises to the surface during the first 20 minutes of cooking.
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4
Once the broth is clear, add the carrots, celery, clove-studded onion, garlic, peppercorns, bay leaves, and parsley. Reduce heat to low, ensuring only occasional bubbles break the surface.
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5
Simmer the beef and veal gently for about 2 hours. The goal is a poaching environment, not a rolling boil, which keeps the meat tender.
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6
While the beef simmers, prepare the Cotechino in a separate, smaller pot. Prick the skin with a needle and simmer in water for about 1 hour (or follow package instructions if pre-cooked).
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7
After the beef has cooked for 2 hours, add the whole chicken to the large stockpot. Ensure it is fully submerged, adding a bit of boiling water if necessary.
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8
Continue simmering everything together for another 60-90 minutes, or until all meats are fork-tender. The tongue is done when the outer skin begins to loosen.
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9
Prepare the Salsa Verde: In a bowl, whisk together the chopped parsley, capers, anchovies, lemon juice, and olive oil until emulsified. Set aside at room temperature.
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10
Remove the tongue from the pot. While still warm, use a sharp knife to peel away the tough outer skin and trim any gristle at the base. Slice into 1/2-inch thick pieces.
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11
Carefully remove the brisket, veal, and chicken. Carve the beef and veal against the grain into thick slices, and break the chicken down into serving pieces.
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12
Arrange all the meats and the sliced Cotechino on a large, warmed platter. Ladle a few spoonfuls of the hot broth over the meat to keep it moist and glistening.
💡 Chef's Tips
Never let the water reach a rolling boil; a gentle simmer (the 'smile' of the water) ensures the meat stays succulent rather than stringy. Always cook the Cotechino or any pork sausage in a separate pot to prevent its strong fat and pigment from clouding the main golden broth. If you have time, make the broth a day ahead; the flavors deepen and it makes skimming the fat much easier once chilled. Don't discard the broth! Strain it and use it for a magnificent Tortellini in Brodo the following day. Use a meat thermometer to ensure the brisket reaches an internal temperature of 190°F-200°F for maximum tenderness.
🍽️ Serving Suggestions
Serve with a side of 'Mostarda di Cremona' (candied fruit in mustard-flavored syrup) for a traditional spicy-sweet contrast. Pair with a robust Piedmontese red wine like a Barbera d’Asti or a Barolo to stand up to the rich meats. Accompany with a bowl of 'Salsa Rossa' (a tomato and bell pepper-based sauce) alongside the Salsa Verde. Include a side of simple boiled potatoes or buttery mashed potatoes to soak up the juices. Offer freshly grated horseradish for those who enjoy an extra pungent kick.