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.

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.