Bollito misto alla milanese
Instructions
Pour into a pot of water, add the onion, celery and carrots.
As soon as the liquid reaches a boil, immerse the tip of beef and veal and simmer for about 2 hours.
In another pot, cold water that just covers, head cook and simmer 1½ hours.
If you have decided to also serve the cotechino, stamped the skin with a needle, immerse yourself in a pot of cold water to a boil and cook for about 2 hours.
Gather all meat well drained and cut into slices on a serving platter, contornatele with sausages and serve with salsa verde or other sauces; mustard and mostarda di Cremona.
Strain the broth made from beef and veal from the tip and take it hot in the Cup on the table along with the boiled.
Accompanying wines: San Colombano "Lively" DOC, Montecarlo Rosso DOC, Sant'Anna Di Isola Caporizzuto DOC.
Ingredients and dosing for 6 persons
- 800 g of beef codon (or rump steak)
- 500 g of veal tip
- 500 g of calf head
- 1 onion
- 1 costa of celery
- 2 carrots
- 1 cotechino (optional)