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Mixed Boil in Piedmontese Style

17/11/2023

The Mixed Boil in Piedmontese Style is a traditional dish that requires different types of meat and a long cooking time. Here is the recipe for this substantial and convivial dish:

Ingredients

  • 300 g of beef muscle
  • 300 g of capon or chicken
  • 300 g of oxtail
  • 300 g of veal tongue
  • 300 g of veal cheek
  • 200 g of small cotechino salami
  • 1 cotechino
  • 2 liters of meat broth (can be made with the bones of the meat to be used)
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • Salt and pepper, to taste

Vegetables for the Green Sauce (typical sauce):

  • 1 bunch of parsley
  • 1 clove of garlic
  • Salted anchovies, to taste
  • Salted capers, to taste
  • Bread soaked in vinegar
  • Extra virgin olive oil

Preparation

  1. Start by bringing the meat broth to a boil. Add the onion, carrot, and celery to flavor it.
  2. Meanwhile, prepare the meats: wash the tongue and oxtail, and tie the bigger cuts of meat to keep their shape during cooking.
  3. Once it comes to a boil, lower the heat and add the meats one at a time, according to the necessary cooking time: first the muscle, cheek, and oxtail, then, after about 1 and a half to 2 hours, add the capon or chicken, the tongue and finally the cotechino and the small cotechino salami, which you will have previously pricked with holes.
  4. Cook for about 3 hours or until the meats are tender, making sure to skim the broth as necessary to keep it clean.
  5. To prepare the Green Sauce, chop the parsley finely with the garlic, desalted anchovies, and capers. Add the squeezed bread crumbs and blend everything together, adding extra virgin olive oil in a thin stream until you obtain a homogeneous sauce.
  6. Once cooked, slice the meats and arrange them on a serving platter, accompanying with the Green Sauce and, if you prefer, with fruit mustards or green sauce.

Curiosity

The Mixed Boil in Piedmontese style is a dish that reflects the abundance of holiday and celebration tables, where each guest can choose their preferred cuts of meat. In Piedmont, traditionally this dish is served with a variety of sauces including the Green Sauce, Red Sauce, and Cremona mustard, which add flavor and color to the course.

Mixed Boil in Piedmontese Style