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Ingredients for 4 people
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- 2/3 pound lean beef (shank or flank cuts)
- ½ pound veal breast
- ½ pound beef tongue
- ½ chicken
- 1 beef bone with marrow
- 1 cotechino (Italian fresh pork sausage with fatback and rind)
- 2/3 pound calf’s head
- 1 carrot
- 1 celery stalk
- 1 onion
- salt to taste
Le Ricette
Mixed Boiled Meat
di Academia Barilla
PREPARATION TIME
210 min
210 min
DIFFICULTY
Easy
Easy
TYPE
Main course
Main course
ITALIAN REGION
Emilia Romagna
Emilia Romagna
Tags
Ingredients for 4 people
2/3 pound lean beef (shank or flank cuts)
½ pound veal breast
½ pound beef tongue
½ chicken
1 beef bone with marrow
1 cotechino (Italian fresh pork sausage with fatback and rind)
2/3 pound calf’s head
1 carrot
1 celery stalk
1 onion
salt to taste
Preparation 30 minutes preparation + 180 minutes cooking
Place vegetables in about 10 quarts of salted water. Bring to a boil, then add all the meat except the chicken and calf’s head.
Simmer over very low heat for one hour.
Add the remaining meat except the cotechino.
Meanwhile, prick the cotechino with a toothpick.
Place in a pot of cold water and cook for one hour.
Remove from heat and add to the rest of the meat.
Serve hot, accompanied by salsa verde (green sauce), Cremona mustard (mustard-base fruit compote) or concentrated tomato sauce.
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