Bollito Misto

Ingredients

• 2 lb beef brisket or chuck
• 1 lb veal shoulder
• 1 cotechino or other fresh garlic sausage
• 2 chicken thighs
• 1 beef tongue (optional)
• 2 onions, 1 whole and studded with 2 cloves, 1 chopped
• 2 carrots
• 2 celery stalks
• 2 bay leaves
• Salt, to taste
• 1 cup flat-leaf parsley leaves, for the salsa verde
• 2 anchovy fillets
• 1 tablespoon capers, drained
• 1 clove garlic
• 1 tablespoon red wine vinegar
• 1/2 cup olive oil, for the salsa verde
• Mostarda, for serving

Before you cook

• Trim any excess fat from the beef, veal and tongue, if using.
• Stud the whole onion with the cloves.
• Pulse the parsley, anchovy fillets, capers, garlic and red wine vinegar in a food processor until finely chopped, then stream in the olive oil to make the salsa verde, and set it aside to rest.

Steps

1. Fill a large pot with water and bring it to a boil.
2. Add the beef brisket and the tongue, if using, to the pot.
3. Simmer for 1 hour, skimming off any foam.
4. Add the clove-studded onion, chopped onion, carrots, celery and bay leaves to the pot.
5. Simmer for another hour, until the beef is nearly tender.
6. Add the veal shoulder and chicken to the pot.
7. Simmer for 45 minutes more, until all the meats are tender.
8. Cook the cotechino separately in its own pot of simmering water for 45 minutes, following the package timing.
9. Lift all the meats out of the broth and let them rest for 5 minutes.
10. If using the tongue, peel off its outer skin while it's still warm.
11. Slice all the meats and arrange them on a large platter.
12. Ladle a little of the hot broth over the meats to keep them moist.
13. Serve with the salsa verde and mostarda alongside.