Like most boiled meat dishes, classic Italian bollito misto is simple, taking time but little attention. The rich, fragrant broth is served as a first course, so reserve your broth to eat alone or as the base for tomato-rice soup.
This recipe is part of Andrew Schloss's Sunday Dinners.
10 cups water
2 cups red or white wine
1 piece of beef brisket (about 2 pounds)
1 pound carrots, cut into 2 or 3 pieces each
6 ribs celery, cut into 2 or 3 pieces each
2 medium onions, halved
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 small dried chili
6 (2-inch) pieces veal shanks (about 4 pounds)
1 cup canned tomatoes, coarsely chopped
8 russet potatoes, halved (3 pounds)
4 turnips, quartered
2 Cornish hens, quartered
1 pound Italian sausage, cut into 8 pieces
1/2 cup warm red chili sauce
2/3 cup Italian parsley sauce
prep: 30 minutes
total: 3 hours 30 minutes
large soup pot
1. Combine the water and wine in a very large soup pot and bring to a boil.
2. Season the brisket with salt and pepper and add to liquid. Return to a simmer and cook for 1 hour, skimming foam from the surface as needed.
3. Add the carrots and celery. Stick the cloves into 2 pieces of the onion and add all the onion to the pot. Add the thyme, rosemary, chili, veal shanks and tomatoes. Simmer for 1 more hour.
4. Add the potatoes, turnips, Cornish hens and sausage. Simmer for 1 more hour. Skim fat.
5. Set aside 6 cups of the broth to serve as a first course. Remove the vegetables with a slotted spoon, and serve alongside the meat as-is, or topped with garlic-infused olive oil. Serve sauces on the side.