📝 About This Recipe
Hailing from the fog-laden plains of Piedmont, the Bollito Misto is the ultimate expression of convivial Italian dining. This majestic 'mixed boil' features an array of premium beef cuts and traditional sausages simmered to melting tenderness in a fragrant vegetable broth. Served with piquant sauces like Salsa Verde and Mostarda, it is a masterclass in extracting deep, soul-warming flavors from simple, high-quality ingredients.
🥗 Ingredients
The Meats
- 1 kg Beef Brisket (Punta di Petto) (tied with kitchen twine)
- 800 grams Beef Top Round or Scaramella (well-marbled)
- 1 piece Veal Tongue (scrubbed clean)
- 1 piece Cotechino or Zampone (Italian pork sausage)
- 1/2 piece Capon or Large Chicken (cleaned and tied)
- 2 pieces Beef Bone marrow (for richness)
The Aromatics
- 3 large Carrots (peeled and halved)
- 3 pieces Celery Stalks (with leaves)
- 2 large Yellow Onion (one studded with 3 cloves)
- 3 cloves Garlic (smashed)
- 10 pieces Black Peppercorns (whole)
- 1 bunch Fresh Parsley (stems included)
- 3 pieces Bay Leaves (dried)
- 2 tablespoons Coarse Sea Salt (to taste)
For the Salsa Verde
- 2 cups Flat Leaf Parsley (leaves only, finely chopped)
- 1 tablespoon Salted Capers (rinsed and minced)
- 3 pieces Anchovy Fillets (mashed into a paste)
- 1/2 cup Extra Virgin Olive Oil (high quality)
- 1 tablespoon Stale Bread Crumb (soaked in white vinegar)
👨🍳 Instructions
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1
Fill a very large stockpot (at least 10-12 liters) with 6 liters of cold water. Add the carrots, celery, clove-studded onion, garlic, bay leaves, peppercorns, and parsley.
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2
Bring the water to a rolling boil. Adding the meat to boiling water (rather than cold) ensures the proteins sear instantly, keeping the juices inside the meat for better flavor.
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3
Carefully submerge the beef brisket and top round into the boiling broth. Reduce heat to a very low simmer and skim off any gray foam that rises to the surface with a fine-mesh spoon.
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4
In a separate, medium pot, place the veal tongue in cold water. Bring to a boil and cook for 20 minutes. Drain, rinse, and then add the tongue to the main large stockpot with the beef.
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5
Prepare the Cotechino by pricking the skin with a toothpick in several places. Wrap it in parchment paper or foil and simmer it in a separate pot of water for about 2 hours (follow package instructions if pre-cooked). Never cook it in the main broth as it will turn it too greasy.
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6
After the beef has been simmering for 90 minutes, add the capon or chicken to the main stockpot. Ensure it is fully submerged.
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7
Maintain a 'gentle smile' on the water—barely any bubbles should break the surface. This prevents the meat from becoming tough and stringy.
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8
After a total of 3 to 3.5 hours of simmering, check the beef with a fork; it should be tender but not falling apart. Add the marrow bones for the final 30 minutes.
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9
While the meat finishes, prepare the Salsa Verde by mixing the finely chopped parsley, capers, anchovy paste, vinegar-soaked bread, and olive oil until an emulsified green sauce forms.
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10
Once all meats are tender, turn off the heat. Remove the veal tongue and, while still warm, peel away the thick outer skin and discard it.
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11
Remove all meats from the broth and place them on a large cutting board. Carve the beef into thick slices, the chicken into joints, and the Cotechino into rounds.
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12
Arrange the assorted meats on a massive, pre-heated serving platter. Ladle a few spoonfuls of the hot broth over the meat to keep it moist and glistening.
💡 Chef's Tips
Always use a mix of lean and fatty cuts to provide a variety of textures. Never let the broth reach a hard boil after the meat is added; a slow simmer is the secret to tenderness. If possible, make the Salsa Verde a few hours in advance to let the flavors marry. Save the leftover broth! Strain it and use it the next day for a magnificent Tortellini in Brodo. If the tongue is too difficult to peel, it likely needs another 20 minutes of cooking.
🍽️ Serving Suggestions
Serve with a side of 'Salsa Verde' (green sauce) and 'Salsa Rossa' (tomato and horseradish sauce). Accompany with 'Mostarda di Cremona'—candied fruits in a mustard-flavored syrup—for a sweet-and-spicy contrast. Pair with a bold Piedmontese red wine like a Barolo or a Barbera d'Alba. Serve alongside buttery mashed potatoes or boiled spinach tossed in garlic and oil. Provide a small bowl of coarse sea salt on the table for guests to season their cuts individually.