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.
Bring a sufficient amount of water to a boil, flavored with vegetables
When it boils, add the beef and after an hour, the veal head and tail
Boil separately in boiling water flavored with herbs, the veal head and tongue
Once the meats are cooked, arrange them on a very hot serving dish
Then sprinkle with a little coarse salt and drizzle with a ladle of their boiling broth
The Piedmontese boiled meat can be accompanied by the classic Piedmontese green sauce or red sauce, or a sweet and sour pepper sauce, or even fruit mustard
The simplest accompaniment is a drizzle of excellent extra-virgin olive oil with a pronounced but delicate fruity flavor
Large pot
Bay leaves
Kitchen twine
Store the Piedmontese mixed boiled meat in the refrigerator in an airtight container for up to 2-3 days.
Piedmontese mixed boiled meat is a traditional dish from Piedmont, known for its unique fragrance and flavor.
Italia, Piemonte
