Bollito Misto Italian Boiled Meats With Red And Green Sauces Recipes

BOLLITO MISTO

Steps:

• Heat a large braising pot over medium-high heat. Season the beef with salt and pepper. Sear the beef, browning it on both sides, about 5 minutes a side. Carefully add the stock and enough water to just cover the meat. Add the onion, celery, and bay leaf. Bring the liquid to a boil. Lower the heat to a simmer, cover, and cook for 1 hour. Add the carrots and potatoes and cook until the meat is tender, about another hour. Carefully lift out the meat, place on a cutting board, and cover with foil. Strain the vegetables from the stock. Discard the celery, onion, and bay leaf. Arrange the carrots and potatoes on a platter and cover with foil to keep warm. Continue cooking the stock uncovered over medium heat until reduced by half, about 20 minutes. Meanwhile, slice the meat against the grain, on an angle. Arrange the meat alongside the carrots and potatoes on the platter. When the stock has reduced, season with salt and pepper, to taste, and transfer to a gravy dish. Serve the Bollito Misto with the gravy and bowls of the Gorgonzola Sauce and the Salsa Verde.
• Put all the ingredients in a food processor and combine until smooth. Serve in a side dish.
• In a bowl, stir all the ingredients together until combined. Serve in a side dish.

BOLLITO MISTO (ITALIAN FEAST OF MIXED BOILED MEATS) RECIPE

Steps:

• Bring to a simmer and cook until meats are beginning to become tender, 1 to 2 hours. Add chicken legs and back and continue cooking until all cuts are tender enough to be easily pierced by a fork. Top up with water if needed at any point, to keep the meats submerged. The exact time it takes for all the cuts to become tender will depend heavily on the beef you have. They may not all cook at the same rate; if any become tender well before the others, transfer the finished piece to a pot or heatproof bowl with enough broth to keep it moistened, and set aside. Return to the pot with the broth when all the other cuts are tender.
• Transfer to a refrigerator overnight.
• Transfer all the meats to a work surface. Remove and discard bones from short ribs and carve into slices. Remove and reserve bones from beef shanks and carve shank meat. Peel outer layer of skin off tongue and discard, then trim any gristle and slice. Discard the chicken back and all the herbs, spices, and aromatic vegetables. Carve the chuck roast and chicken breast.
• Arrange all the carved meats on a large platter, along with the oxtails, chicken legs, and reserved shank bones (this is the osso buco, and it has delicious marrow in it).
• Moisten the meats with some of the warm broth (the rest of the broth can be seasoned with salt and served in soup bowls as part of the meal, or reserved to be enjoyed as broth at another time). Serve the bollito misto right away, sprinkling flaky or coarse sea salt on top and the salsa verde and salsa rossa alongside.

BOLLITO MISTO

Steps:

• Make the bollito misto: Heat oil in a large pot over medium-high heat. Season brisket generously with salt and pepper. Cook until golden brown, 4 to 5 minutes per side. Add stock; chopped carrots, celery, and onion; parsley; and bay leaf. Bring to a boil, then reduce heat to simmer. Cover, and simmer gently until brisket is very tender, about 2 hours.
• Transfer brisket to a plate. Strain stock though a fine sieve into pot, then add browned brisket, sausages, chicken, and potatoes. Bring to a boil, reduce heat, and simmer until meats and potatoes are just tender, about 30 minutes. Add whole carrots, onion halves, and remaining celery. Cover, and cook until vegetables are tender, 10 to 15 minutes.
• Using a slotted spoon, transfer meat and vegetables to a platter. Strain stock into pot, and cook until reduced by half, 15 to 20 minutes.
• Make the salsa verde: Puree all the ingredients through garlic in a blender. With machine running, add oil in a slow, steady stream. Season with salt and pepper.
• Slice meats, and arrange on the platter with vegetables. Drizzle some reduced stock on top. Serve with salsa verde, mustard, and remaining stock.