MEAT STOCK AND PICCOLO BOLLITO MISTO

MEAT STOCK AND PICCOLO BOLLITO MISTO image

Yield 4

Number Of Ingredients 17

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For the stock:
2 pounds beef short ribs
2 pounds bone-in veal, like breast or ribs
2 pounds bone-in, skin-on chicken thighs
2 carrots, peeled and cut into rough chunks
2 celery ribs, cut into rough chunks
1 medium yellow onion, peeled
2 sprigs flat-leaf parsley
1 tablespoon black peppercorns
1 teaspoon salt
For the sauce:
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon finely chopped garlic
2 tablespoons freshly squeezed lemon juice
2 tablespoons red wine vinegar
½ teaspoon salt
4 tablespoons extra virgin olive oil.

Steps:

1. Put ingredients for stock in a large stockpot and add cold water to cover by a generous 2 inches. Cover and bring to a boil over high heat, then reduce to a gentle simmer with lid slightly askew. Simmer gently 3 hours or more, until broth tastes light but flavorful. 2. Lift meat and vegetables out of pot with a slotted spoon, moisten them with a few spoonfuls of stock, and set aside. Pour stock through a strainer into containers and/or ice cube trays (each cube is about 2 tablespoons stock). Let cool slightly, then freeze; stock that will be used within 2 days can be refrigerated instead. 3. Remove any bones and skin from meat before serving. Reheat gently in stock or serve at room temperature. 4. To make sauce, in a bowl stir together all ingredients except olive oil (or whirl them in a blender). Whisk in the olive oil and add salt to taste. To serve, ladle meat into shallow bowls with broth and drizzle with sauce. Yield: 3 quarts stock, 4 servings bollito misto.