Name: Mixed Boiled Meat with Piedmontese Green Sauce
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 8 Portionen
Ingredients: 1 piece Beef head; 1 piece Beef chuck tender; 1 piece Beef navel; 1 piece Beef tail; 1 piece Beef tongue; 1 piece Cotechino sausage; 1 piece Capon thigh; 1 piece Onion; 1 costa Celery stalk; 2 piece Carrots; 3 foglia Bay leaves; 4 piece Cloves; 10 g Salt; 5 g Black peppercorns; 30 g Parsley; 50 g Stale breadcrumbs; 30 ml Vinegar; 2 piece Hard-boiled egg yolks; 10 filetto Anchovy fillets in oil; 20 g Capers; 80 ml Extra virgin olive oil (EVO); 1500 ml Water; 1 pinch Salt; 1 pinch Pepper

Cook Time

3 h

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Mixed Boiled Meat with Piedmontese Green Sauce is ready in 3 h and yields 8 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This mixed boiled meat with green sauce is a real tribute to the Piedmontese tradition. A rich and flavorful dish, perfect for cold autumn evenings or Christmas holidays. The meat, tender and succulent, is accompanied by a fresh and aromatic green sauce, which enhances its taste. Preparing this dish takes a bit of time, but the result is guaranteed: an explosion of flavors that will conquer all your guests. I often prepare it for special occasions, and I must say that it is always a success! The green sauce, in particular, is a real wild card in the kitchen: try it also with other meats or with fish, and you will not regret it.

Ingredients (24 ingredients)

1 piece Beef head
1 piece Beef chuck tender
1 piece Beef navel
1 piece Beef tail
1 piece Beef tongue
1 piece Cotechino sausage
1 piece Capon thigh
1 piece Onion
1 costa Celery stalk
2 piece Carrots
3 foglia Bay leaves
4 piece Cloves
10 g Salt
5 g Black peppercorns
30 g Parsley
50 g Stale breadcrumbs
30 ml Vinegar
2 piece Hard-boiled egg yolks
10 filetto Anchovy fillets in oil
20 g Capers
80 ml Extra virgin olive oil (EVO)
1500 ml Water
1 pinch Salt
1 pinch Pepper

Preparation (6 steps)

Broth preparation

Thermomix® Setting

60 min/Varoma/Speed 1 Varoma

Insert in the bowl 1 onion cut into quarters, 1 celery stalk in pieces and 2 carrots in slices. Add 4 cloves, 3 bay leaves, 10 g of salt and 5 g of black peppercorns. Add 1500 ml of water and place the Varoma. Put the beef navel, the beef chuck tender and the capon thigh in the Varoma.

3600

Cooking the head and tail

Thermomix® Setting

30 min/Varoma/Speed 1 Varoma

Add the beef head and the beef tail to the Varoma. Continue cooking.

1800

Cooking the tongue and cotechino

Thermomix® Setting

30 min/Varoma/Speed 1 Varoma

Add the beef tongue and the cotechino sausage to the Varoma. Continue cooking.

1800

Green sauce preparation

Thermomix® Setting

20 Sec./Speed 7

Put in the bowl 50 g of stale breadcrumbs soaked in 30 ml of vinegar, 30 g of fresh parsley, 2 hard-boiled egg yolks, 10 anchovy fillets in oil, 20 g of capers, a pinch of salt, a pinch of pepper and 80 ml of extra virgin olive oil.

Finishing the green sauce

Thermomix® Setting

10 Sec./Speed 7

Check the consistency of the green sauce and, if necessary, blend again for a few seconds at Stufe 7. Add more extra virgin olive oil if you want a more fluid sauce.

Serving the boiled meat

Once cooked, remove the outer skin from the tongue and cotechino. Slice all the cuts of meat. Arrange the meats on a serving tray together with the vegetables cooked in the Varoma and add a ladle of boiling broth. Serve the boiled meat accompanied by the green sauce.