Bollito Misto Emiliano
A grand feast of assorted cuts of beef, capon, and spiced cotechino sausage gently simmered until tender, served with zesty salsa verde and sweet-spicy fruit mostarda.
- Prep
- 25 min
- Cook
- 180 min
- Total
- 205 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Large stockpot
- •Medium saucepan
- •Slotted spoon
- •Carving knife and board
- •Fine mesh sieve
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 40 g
- carbs
- 12 g
- fibre
- 2 g
- protein
- 65 g
- calories
- 680 kcal
Instructions
- 1
Prick the cotechino all over with a cocktail stick and wrap it securely in clean greaseproof paper.
- 2
Place the cotechino in a medium saucepan with cold water, bring to a gentle simmer, and cook for 2 hours.
- 3
Fill a large stockpot with 4 litres of water, add the carrots, celery, clove-studded onion, peppercorns, and salt.
- 4
Bring the vegetable broth to a rolling boil over high heat.
- 5
Lower the beef brisket and veal flank into the boiling broth to seal the meat juices inside.
- 6
Reduce the heat to low, cover partially, and simmer very gently for 1 hour, skimming away surface foam.
- 7
Add the capon pieces to the simmering stockpot and cook everything gently for another 1 hour and 30 minutes.
- 8
Test the meats with a fork until each cut is completely tender and yielding.
- 9
Lift all meats onto a carving board and slice into generous portions, keeping them moist with a ladle of hot broth.
- 10
Unwrap and slice the hot cotechino into thick rounds.
- 11
Arrange the sliced meats on a warmed serving platter and serve immediately with salsa verde and mostarda.
Chef's tips
Keep the water at a gentle simmer rather than a rapid boil so the meats stay exceptionally tender. Always simmer the cotechino in a separate pot so its deep spices and gelatin do not cloud the main poultry and beef broth.
Ingredient substitutions
- cotechino → zampone (stuffed pig's trotter) or a high-quality artisan garlic pork boiling sausage
- cappone (capon) → free-range chicken thighs and drumsticks
- veal flank → beef chuck or beef shank
Storage
Store leftover carved meats submerged in strained broth in an airtight container in the fridge for up to 3 days.
Reheating
Reheat slices gently directly inside simmering broth over low heat until hot throughout.
Common mistakes to avoid
- •Boiling the meats vigorously, which tightens muscle fibres and makes the beef tough and stringy.
- •Cooking the cotechino in the main broth pot, which discolours the poultry and overpowers the clear soup.
- •Carving the meat too far in advance, which causes the warm slices to dry out rapidly without broth.
Serving suggestions
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