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Bollito Misto

Serves 4 to 6 Entree meat

Bollito Misto

Bollito Misto finds its roots in the heart of Northern Italy, particularly cherished in the regions of Piedmont and Emilia-Romagna. Traditionally served during the colder months, this dish brings warmth and comfort to the table, often featured in family gatherings and festive occasions. The recipe reflects a no-nonsense approach, utilizing accessible ingredients and straightforward techniques passed down through generations.

The essence of Bollito Misto lies in its simplicity and purity of flavors. The tender beef brisket, chicken thighs, and beef tongue are simmered to perfection, absorbing the delicate notes of carrots, celery, and bay leaves. Each bite offers a succulent, melt-in-your-mouth experience, with the broth enriched by the natural sweetness of the vegetables and a subtle hint of coarse sea salt. It's a humble yet elegant dish that speaks of home and tradition.

Ingredients

  • 800 gbeef brisket
  • 600 gchicken thighs
  • 400 gbeef tongue
  • 2carrots
  • 2 stalkscelery
  • 1onion
  • 2bay leaves
  • 3 Lcold water
  • to tastecoarse sea salt

Method

  1. Begin by seasoning the 800 g beef brisket, 600 g chicken thighs, and 400 g beef tongue generously with coarse sea salt. Let the meat sit for at least 30 minutes to allow the salt to penetrate and enhance the flavors.
  2. In a large, heavy-bottomed pot, heat a generous amount of olive oil over medium-high heat. Once the oil is shimmering, add the beef brisket pieces in batches, ensuring not to overcrowd the pot. Brown each piece deeply on all sides, then remove and set aside. Repeat with the chicken thighs and beef tongue.
  3. Once all the meat is browned, return it to the pot. Add 2 carrots, peeled and cut into large chunks, 2 stalks of celery, also cut into large pieces, and 1 onion, peeled and halved. These vegetables will infuse the broth with flavor as they cook.
  4. Pour in 3 L of cold water, ensuring the meat and vegetables are fully submerged. Add 2 bay leaves for additional aroma. Bring the pot to a gentle simmer over medium heat, skimming off any foam or impurities that rise to the surface.
  5. Reduce the heat to low, cover the pot partially, and let the Bollito Misto cook slowly. The meat should become fork-tender, which will take approximately 2 to 3 hours. The beef brisket should be tender enough to pull apart easily, and the chicken should be cooked through but still moist.
  6. Once the meat is tender, taste the broth and adjust the seasoning with more coarse sea salt if necessary. The broth should be rich and flavorful, with a balanced saltiness that complements the meat.
  7. Serve the Bollito Misto hot, accompanied by polenta, boiled potatoes, or crusty bread to soak up the flavorful broth. Arrange the meats and vegetables on a large platter, allowing each person to choose their preferred cuts and sides.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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