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Mixed boiled meats

Today we want to discuss, and obviously make, a really tasty main course dedicated to all lovers of meat. It’s a winter dish, perfect for the family to enjoy together at a Sunday lunch, the table laden with the simple but authentic flavours of times gone by. This is the ‘mixed boiled meats’, and you can decide whether you want to make it with several pieces of beef, including the tongue and the tail, or with different types of meat. It should be served, as explained by our chef, with sauces and relishes of various kinds, such as horseradish sauce, and the obligatory side dish of potatoes, best of all if mashed! Or, if you are from the northernmost regions of Italy, you may decide to serve it with a nice hot polenta. And, perhaps, with a ‘peperonata’ or ‘sweet pepper stew’, obviously just freshly made. So, here’s the recipe for you which we have learnt directly from our friends in Piedmont, the authentic experts in the preparation of Italian mixed boiled meats.

Ingredients

Information
20 minutes Total time
180 minutes Active time
Serves 3 persons
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Preparation

Bring a large pot of water to the boil, salt it lightly and place the vegetables in it to boil. When the water has started to boil, add the piece of lean beef, then the tongue and finally the oxtail and simmer for 3 hours. Your ‘boiled meat’ is ready, an unfailing classic of traditional Italian cookery. Serve with some horseradish sauce or with dips of various kinds.

Tips
If you want to get a good beef stock you need to put the meat into the water still cold and then turn on the heat; on the contrary, if you are interested more in the final quality of the meat, put it in the water when already boiling.
Trivia
In the town of Mantua, in the province of Alessandria, every year there is a festival of this dish of Italian boiled meats. If you're in the area on the occasion of the patron saint, San Lorenzo, don’t fail to go into town for a nice plate of boiled meats with mustard or with the traditional green sauce made with anchovies and parsley (about which secret recipe we know no more).

Step by step

Ingredients
Ingredients
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Additional Information

How much should the mixed boiled cook?

The cooking of the mixed boiled takes quite a long time, usually between 2 and 3 hours, depending on the cuts of meat used. The harder pieces, such as beef or head, need more cooking, while the more delicate ones, like chicken or cotechino, are added later to prevent them from falling apart. It is essential to keep the water simmering slightly, without boiling it vigorously, to obtain soft meats and a clear broth.

What are the meats for the mixed broth?

Preparing a good mixed boiled meat means choosing the right cuts. Usually you use:

Meat for boiled mixed beef (such as the real or the white), ideal for long cooking.
Chicken, capon or chicken, to give a lighter and more aromatic taste.
Special cuts such as tongue, head or cotechino, typical of the more traditional versions.
Combinations may vary depending on local habits or personal tastes, but the secret is to balance richer and tastier cuts with delicate meats.

The regional variants of mixed boiled

In Italy, there are many interpretations of the mixed boiled, linked to regional traditions:
Mixed "bollito" piemontese: a true institution, often referred to as grand bollito misto alla piemontese, which includes seven main cuts of meat and an accompaniment of specific sauces and side dishes.
Boiled mixed Veneto: enriched with pearà, a typical sauce made of stale bread, broth and abundant pepper.
Cooked mixed Tuscan: simpler, with beef and chicken meat, accompanied by sauces such as green or horseradish.
Each region has its own variation, often linked to the available ingredients and family traditions.

Sauces and side dishes: essential for the mixed broth

The mixed boiled is not complete without the right sauces. The most classic ones include:

  • Green sauce, prepared with parsley, anchovies, capers and vinegar.
  • Red Bagnetto, typical of Piedmont, made with tomato and chili.
  • Horseradish sauce, with a pungent taste.
  • Hixed-boiled side dishes include boiled potatoes, sautéed spinach and sweet and sour onions, perfect for balancing the flavours of the dish.

Try the mixed boiled and discover its recipes

If you want to try your hand at cooking, follow one of the many mixed boiled recipes. The traditional mixed boiled recipe or the mixed boiled recipe with regional variations will allow you to explore a dish that is a symbol of Italian conviviality. Experiment with different sauces and cuts to customize your mixed boiled!