Piedmontese Mixed Boiled Meat
Piedmontese Mixed Boiled Meat is a typical dish of the Piedmont culinary tradition. Prepared with a selection of beef and veal cuts, accompanied by vegetables and seasonings, it is a true feast for the palate. The secret to a good mixed boiled meat lies in the choice of quality meats and the long cooking time that allows for tender and flavorful meat. Served with its classic green sauce and spicy sauces, it is a dish that cannot be missed on tables during special occasions.
Ingredients
- Shoulder and culatta of piedmontese beefto taste
- Tip, head, tongue, and tail of piedmontese vealto taste
- Onionto taste
- Celeryto taste
- Carrotto taste
- Cloveto taste
Preparation
- STEP 1 OF 7
Bring a sufficient amount of water to a boil, flavored with the vegetables
- STEP 2 OF 7
When it reaches a boil, add the beef and after an hour, the tip and tail of the veal
- STEP 3 OF 7
Boil separately in water flavored with herbs the head and tongue of the veal
- STEP 4 OF 7
Once the meats are cooked, arrange them on a very hot serving dish
- STEP 5 OF 7
Then sprinkle with a bit of coarse salt and drizzle with a ladle of their hot broth
- STEP 6 OF 7
The Piedmontese boiled meat can be accompanied by the classic Piedmontese green sauce or by red sauce or a sweet and sour pepper sauce or even by fruit mustard
- STEP 7 OF 7
The simplest accompaniment is a drizzle of excellent extra-virgin olive oil with a pronounced but delicate fruity flavor
Suggestions
Large pot
Bay leaves
Kitchen twine
General Information
Storage notes
Store the Piedmontese mixed boiled meat in the refrigerator in an airtight container for up to 2-3 days.
More information
Piedmontese mixed boiled meat is a traditional dish from Piedmont, known for its unique fragrance and flavor.
Origin
Italia, Piemonte