Ingredients (Yield: 8 servings)
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600 gr. beef shoulder |
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600 gr. beef culatta |
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600 gr. veal punta di petto |
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600 gr. veal testina |
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1 veal tongue |
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1 veal tail |
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½ hen |
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1 big cotechino |
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2 carrots |
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3 stems celery |
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2 onions with two cloves |
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thyme |
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4-5 leaves sage |
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2 cloves garlic |
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due gambi di prezzemolo |
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some pepper grains |
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salt |
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| 1) |
Wash testina and tongue, put in a casserole with cold water, bring to boil, cook ten mins then drain and rinse meats. |
| 2) |
Pour much water in a large casserole, add ¾ of the vegetables (chopped fine), ¾ of spices and herbs, pepper grains. Bring to boil. Add all beef and testina and remove lather when water boils. Add some salt and cover. |
| 3) |
In another casserole boil hen with the remaining vegetables, spices and herbs. In a third casserole boil cotechino. |
| 4) |
After about one hour add tongue and veal into the casserole where the beef is simmering. Check the different cuts – drain cuts when they are done. |
| 5) |
Arrange hot meats on plates and serve with traditional sauces. |
Best wine with this dish: Barbera d’Alba |
