BOLLITO MISTO
For some people, the peak of Italian civilization is reached every time they avail themselves of the depths of a pot of bollito misto. Each of its unfailingly tender components brings a distinct taste to the table, though all are bathed in the combined cooking juices that convey the essence of every ingredient.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 22
Steps:
- Make the bollito misto: Heat oil in a large pot over medium-high heat. Season brisket generously with salt and pepper. Cook until golden brown, 4 to 5 minutes per side. Add stock; chopped carrots, celery, and onion; parsley; and bay leaf. Bring to a boil, then reduce heat to simmer. Cover, and simmer gently until brisket is very tender, about 2 hours.
- Transfer brisket to a plate. Strain stock though a fine sieve into pot, then add browned brisket, sausages, chicken, and potatoes. Bring to a boil, reduce heat, and simmer until meats and potatoes are just tender, about 30 minutes. Add whole carrots, onion halves, and remaining celery. Cover, and cook until vegetables are tender, 10 to 15 minutes.
- Using a slotted spoon, transfer meat and vegetables to a platter. Strain stock into pot, and cook until reduced by half, 15 to 20 minutes.
- Make the salsa verde: Puree all the ingredients through garlic in a blender. With machine running, add oil in a slow, steady stream. Season with salt and pepper.
- Slice meats, and arrange on the platter with vegetables. Drizzle some reduced stock on top. Serve with salsa verde, mustard, and remaining stock.
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