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Bollito misto
Bollito misto piemontese: beef, chicken and cotechino simmered together and served with green sauce
In Piedmont, bollito misto is the great winter feast, served from November to carnival in Turin trattorias and on family tables when there are many to feed. Several cuts of beef, a chicken and a cotechino (a soft, rich pork sausage) poach gently in one big pot until tender, then come to the table sliced on a warm platter with a sharp parsley and caper salsa verde; the broth is saved for soup or risotto the next day. The usual mistake is letting the pot boil hard: the meat turns stringy and the broth cloudy, so keep it at a bare shiver. Serve with boiled potatoes or mostarda if you like. Chef's tip: put the beef into water that is already boiling so its juices stay in the meat, and use cold water only if the broth matters more to you than the meat.
- Total time
- 240 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the pot
- 21 cups water
- 1 tbsp coarse salt
- 2 ¼ lb beef brisketin one piece, tied
- 1 ¾ lb beef shin on the bone
- 1 onionpeeled, studded with 3 cloves
- 2 carrotshalved
- 2 celery stickshalved
- 1 tsp black peppercorns
- 4 chicken legsskin on
- 1 ⅛ lb pre-cooked cotechino (pork sausage)in its foil pouch
For the salsa verde
- 1 ¾ oz flat-leaf parsleyleaves, finely chopped
- 1 tbsp capersrinsed and chopped
- 3 anchovy fillets in oilchopped
- 1 clove garlicgrated
- 1 hard-boiled egg yolkmashed
- 2 tbsp red wine vinegar
- ½ cup extra virgin olive oil
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Method
0/8 doneStep 1: Bring the 21 cups water to a rolling boil in a very large pot (at least 8 litres) with the 1 tbsp coarse salt.
10 minStep 2: Lower in the 2 ¼ lb beef brisket and 1 ¾ lb beef shin on the bone. When it returns to the boil, skim off the grey foam for 5 minutes until the surface is clear.
10 minStep 3: Add the 1 onion with its 3 whole cloves, the 2 carrots, 2 celery sticks, 2 bay leaves and 1 tsp black peppercorns. Turn the heat down until the surface barely trembles, half-cover and cook for 2 hours.
120 minStep 4: Add the 4 chicken legs and cook at the same gentle simmer for 45 minutes, until the thickest part reads 165°F and the juices run clear.
45 minStep 5: Slip the 1 ⅛ lb pre-cooked cotechino (pork sausage), still in its pouch, into the pot for the last 25–30 minutes so it heats right through to 160°F.
30 minStep 6: Meanwhile make the salsa verde: mix 1 ¾ oz flat-leaf parsley, 1 tbsp capers, 3 anchovy fillets in oil, 1 clove garlic, 1 hard-boiled egg yolk and 2 tbsp red wine vinegar, then stir in the ½ cup extra virgin olive oil to make a loose, spoonable green sauce. Rest it for 20 minutes so the flavours meet.
10 minStep 7: Check the beef: a skewer should slide into the brisket with almost no resistance. If not, give it 15 minutes more.
Step 8: Lift out the meats, slice the beef across the grain, cut the chicken into pieces and slice the cotechino thickly. Arrange on a warm platter, moisten with a ladle of hot broth and serve with the salsa verde. Strain and keep the broth.
10 min
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 52 g
- Carbs
- 4 g
- Fat
- 42 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bollito misto take?
- About 240 minutes in total: 30 minutes to prepare and 210 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of whole cloves?
- Ground cloves, ¼ tsp for every 3 whole cloves.
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