Boiled meats – Bollito
An important winter staple all across the North of Italy.
Ingredients:
1-1/2 lbs shoulder clod
1/2 beef tongue
1 hen
1 large onion
1 large carrot
2 celery stalks
Salt to taste
Instructions:
1. In a very big pot put the vegetables, a peeled onion, peeled carrot and celery, and enough water to eventually cover the meats abundantly.
2. Bring the water to a boil and add the meats and salt.
3. Boil the meats covered for 1-1/2 to 2 hours or until done.
4. Check the meats occasionally to see if they are cooked since some pieces may cook before the others. If something cooks faster just remove it when it is done and continue cooking the others.
5. When all the meat is ready remove from broth, slice and serve.
Notes:
This type of boiled meat goes perfectly with Pearà and Green sauce
