Dinner · 180 min · italian

Bollito Misto

This is the kind of Italian dinner you’ll make on repeat — beef brisket and veal tongue, 180 minutes, big payoff. The macros do the talking: 48g protein, 8g carbs, and 36g fat in every 560-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Beef brisket
• 1 lb Veal tongue
• 1 lb Cotechino sausage
• 1 Chicken
• 3 Carrots
• 3 Celery stalks
• 1 Yellow onion
• 2 Bay leaves
• 4 Cloves
• 1/2 cup Salsa verde
• 1/2 cup Mostarda

Steps

1. Start the brisket and tongue in cold salted water with the vegetables, bay, and clove-studded onion. Starting cold gives a clear, clean broth.
2. Simmer gently 90 minutes, skimming the surface in the first half hour. A rolling boil would cloud the broth and toughen the meat.
3. Add the whole chicken and simmer 45 minutes more, until everything is fork-tender.
4. Poach the cotechino separately according to its package — its rich fat would cloud the main pot. Slice it thick.
5. Slice all the meats while hot and arrange on a warm platter with the cooked vegetables.
6. Serve with the broth as a first course if you like, then the meats with salsa verde and mostarda on the side. Hot, sliced, sauced — that is the whole ritual.

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