The cuts of meat, the aromas, the cooking. Our Joëlle Néderlants guides us through one of the most invigorating recipes of the winter. And more convivial, for a Sunday lunch with friends
L'winter in our opinion? It can only be at the table, in the company of friends and relatives, with a rich, hot dish, to share. Boiled meat is one of those dishes, a typical recipe from northern Italy, the symbol of party and of family.
Preparing it requires care, but following some rules basic you can bring a real delicacy to the table. The aspects of fundamental importance for the success of the dish are: the cuts of meat to be used, the inevitable aromas and the cooking method.
Look at the tutorial in the gallery above for the complete recipe for mixed boiled meat, to be prepared step by step with our advice.
Mixed boiled meats: cuts and quantities
For a boiled meat for 4-6 people we used seven cuts: 600 g of hen, 600 g of veal brione, 500 g of tongue, 800 g of priest's hat, 400 g of beef white meat, 300 g of veal tail , 500 g of veal ossobuco. The meat must be cooked when the water boils, so it will retain juices and nutrients (instead to make a good broth we start from cold water). Serve the boiled meat with green sauce, horseradish, mustard and mustard.
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