Bollito misto

Ingredients for 8 servings:

• 500 g veal or beef tongue, cured
• 500 g roast beef (beef brisket or boiled beef)
• 1 kg chicken leg(s)
• 2 sausages (cooked sausages, cotechini)
• 2 bay leaves
• 2 cloves
• 1 tsp peppercorns, white
• 1 bunch of soup vegetables
• 1 onion(s) (vegetable onion)
• 400 g carrot(s)
• 400 g leek
• ½ celery
• 2 m.-large zucchini
• 1 clove(s) garlic
• Salt

Instructions

Working time approx. 3 hours; Total time approx. 3 hours

Mixed cooked meat

Cover the tongue with plenty of water, bring to the boil, and simmer in an uncovered pot over low heat for 2 hours. After the cooking time, remove the tongue and skin it. Add the cloves, peppercorns, bay leaves, and the meat to the boiling water, then simmer gently over low heat for about 2.5 hours. Skim frequently. If the broth boils too vigorously, add a little cold water. Clean the soup vegetables and cut into large pieces. Halve the onion and fry in a pan without fat until brown on the cut sides. Add the soup vegetables and onion to the broth. Add the chicken thighs during the last 40 minutes. Clean the carrots and halve the thicker ones lengthwise. Cut the leeks into 5cm thick pieces. Also cut the celery into 1cm pieces. Halve the zucchini crosswise and lengthwise. Remove the meat from the broth and place it on a baking tray with the tongue and cover with foil. Keep warm in the oven at 100°C. Pour the broth through a fine sieve and bring back to a boil. First, add the carrots. After 5 minutes, add the leek, celery, zucchini, and sausages and cook briefly. Slice the meats. Skin the chicken thighs. Remove the vegetables and sausages from the broth with a slotted spoon. Arrange everything on a large platter and drizzle with some broth. Pour the broth into a tureen and sprinkle with chives. Serve the meat with the green sauce and serve the broth separately.