Bollito Misto (Mixed Boiled Meats)

• 2 pounds beef chuck roast, cut into chunks
• 1 pound pork shoulder, cut into chunks
• 1 pound beef brisket, cut into chunks
• 1 large onion, quartered
• 2 carrots, peeled and halved
• 2 celery stalks, halved
• 4 garlic cloves, smashed
• 1 bay leaf
• 1 teaspoon black peppercorns
• 1 teaspoon salt
• 12 cups water

Steps

1. 1 Place all meats, vegetables, bay leaf, peppercorns, and salt in a large pot.
2. 2 Add water to cover the meats by about 2 inches.
3. 3 Bring to a boil, then reduce heat and simmer gently for 2 hours, skimming off any foam that rises to the top.
4. 4 Remove meats and vegetables with a slotted spoon and let them rest.
5. 5 Discard vegetables and bay leaf.
6. 6 Slice meats thinly and serve with your favorite green sauce.

Equipment

• Large pot
• Slotted spoon

Variations

• Add in some chicken legs or sausages for a mixed meat experience.
• Include a splash of white wine for extra depth of flavor.

Substitutions

• If beef brisket is unavailable, substitute with beef short ribs.
• Use vegetable stock instead of water for a vegetarian broth base.

Pairings

• Roasted vegetables
• A crisp green salad with lemon vinaigrette

Nutrition

Tips

• For the best flavor, skim the surface occasionally while simmering to remove impurities.
• This dish tastes even better the next day as the flavors deepen.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pot over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread and a side of roasted potatoes.
• Pair with a robust red wine like Barolo for a classic Italian experience.

FAQ