Bollito Misto

Ingredients · 4 servings

• 500 gBeef cut, trimmed
• 800 gCapon, cut into large pieces
• 300 gTongue, scrubbed (optional)
• 250 gCotechino, kept whole (optional)
• 120 gSalsa verde
• 120 gMostarda
• 3 ½ LWater, cold
• 20 gSalt
• 1 tspBlack pepper, cracked
• 2 cloveGarlic, crushed

Equipment

stovetop, large stockpot, saucepan, skimmer, tongs, meat thermometer, knife, cutting board, fine mesh strainer, bowl, ladle, serving platter

Instructions

1. 1
   Mise en place

   Gather the meats, condiments, water, salt, pepper, and garlic, then set out a large stockpot, skimmer, tongs, thermometer, and serving platter. · 15 min

   What to look for: All ingredients and tools are measured and within reach.

2. 2
   Start the broth

   Fill the stockpot with water, salt, pepper, and garlic, add the beef cut and tongue, then bring to a bare simmer while skimming foam. · 20 min

   What to look for: Small bubbles rise and gray foam gathers on the surface.

3. 3
   Simmer the beef

   Simmer gently until the beef begins to soften, keeping the liquid barely trembling and skimming as needed for a clear broth. · 1 h 30 min

   When it is done: Beef should pass 63°C / 145°F and continue cooking until tender.

4. 4
   Add the capon

   Add the capon to the pot, keep the meats covered with hot broth, and maintain a quiet simmer so the skin stays intact. · 5 min

   What to look for: The capon pieces sit submerged and the broth does not boil hard.

5. 5
   Cook the capon

   Cook until the capon is tender and the breast reaches 74°C / 165°F, turning once if needed to keep it submerged. · 1 h 15 min

   When it is done: Capon must reach 74°C / 165°F at the thickest part.

6. 6
   Cook the cotechino

   Place the cotechino in a separate saucepan of simmering water and cook gently until the center reaches 71°C / 160°F. · 45 min

   When it is done: Cotechino should reach 71°C / 160°F in the center.

7. 7
   Rest the meats

   Lift the meats from the broth, rest them briefly, peel the tongue while warm, and strain a little hot broth for moistening. · 15 min

   What to look for: The tongue skin pulls away cleanly and the meats stay moist.

8. 8
   Slice the platter

   Slice the beef, capon, tongue, and cotechino into generous pieces, moisten with hot broth, and season lightly if needed. · 10 min

   What to look for: The platter shows distinct slices and pieces glistening with broth.

9. 9
   Serve with sauces

   Serve the platter hot with salsa verde and mostarda on the side, as in the Piedmont and Emilia trolley tradition. · 5 min

   What to look for: Hot meats are arranged with bright green sauce and glossy mostarda beside them.