Italian
Bollito misto
A northern Italian mixed boil of beef, tongue, chicken, and cotechino, cooked gently with aromatics until tender. Serve the sliced meats hot with salsa verde, mostarda, and a little of the fragrant broth.
Watch it madeGordon Ramsay · 1:28
Ingredients
- Beef brisket or beef shank300g
- Veal tongue250g
- Chicken leg, bone-in1 large, about 300g
- Fresh cotechino sausage250g
- Yellow onion, halved1
- Carrot, peeled1
- Celery stalk1
- Bay leaf1
- Black peppercorns6
- Cloves2
- Coarse sea salt1 tbsp, plus more to serve
- Flat-leaf parsley leaves1 packed cup
- Anchovy fillet in oil1
- Capers, rinsed1 tbsp
- Stale bread, crust removed20g
- White wine vinegar2 tbsp
- Extra-virgin olive oil4 tbsp
- Cremona mostarda2 tbsp
Method
- Soak the cotechino in cold water for 30 minutes, then prick it lightly with a toothpick in several places.
- Place the cotechino in a small pot, cover with cold water, bring just to a simmer, and cook gently for about 2 hours; keep it in its cooking water until serving.
- Meanwhile, bring 2.5 liters of water to a boil in a large pot with the onion, carrot, celery, bay leaf, peppercorns, cloves, and coarse sea salt.
- Lower the beef and veal tongue into the boiling aromatic water, reduce to a bare simmer, skim the surface carefully, and cook uncovered for 2 hours.
- Add the chicken leg to the same pot and continue simmering gently for 45 to 60 minutes, until all the meats are tender but not falling apart.
- While the meats cook, soak the bread in the vinegar for 5 minutes, then squeeze it lightly.
- Finely chop the parsley, anchovy, capers, and soaked bread together, then stir in the olive oil to make a loose salsa verde.
- Lift the tongue from the broth while hot, peel off the thick outer skin, and return the peeled tongue to the hot broth to keep warm.
- Remove the beef, tongue, and chicken from the broth, drain the cotechino, and let all the meats rest for 5 minutes.
- Slice the beef, tongue, and cotechino; separate the chicken meat from the bone in large pieces.
- Arrange the meats on a warm platter, moisten with a spoonful of hot broth, and serve with salsa verde, mostarda, coarse salt, and small cups of broth alongside.
Common questions
Can I substitute the veal tongue or cotechino if I can’t find them?
Yes. Replace veal tongue with extra beef brisket, shank, or pork shoulder. If cotechino is unavailable, use another fresh Italian-style sausage, or leave it out and serve more of the other meats with the salsa verde.
How do I time the different meats so everything finishes together?
Start the cotechino first since it cooks separately for about 2 hours. Begin the beef and veal tongue together, then add the chicken for the last 45 to 60 minutes so all the meats are tender at serving time.
What are the most common mistakes when making bollito misto?
The biggest mistakes are boiling too hard, which makes the meat tough, and overcooking the chicken until dry. Keep the pot at a bare simmer and skim often. Also avoid salting too heavily at the start because the broth can concentrate.
How should I store leftovers, and how long do they keep?
Cool the meats in their broth, then refrigerate in covered containers with a little cooking liquid to prevent drying out. They keep for 3 to 4 days. Reheat gently in broth or hot water; do not boil hard.
What is the best way to serve bollito misto?
Slice the meats against the grain and arrange them on a warm platter with the cotechino. Serve with the parsley-anchovy-caper sauce, plus mustard or pickled vegetables if desired. A ladle of hot broth on the side is traditional.