Introduction:
Mixed boiled meats are a convivial and comforting dish, perfect for cold days or to celebrate special occasions. In this recipe, we offer a rich and flavorful version, with various cuts of meat, fragrant vegetables, and tasty sauces. The finishing touch, a few drops of Balsamic Vinegar of Modena, adds a sweet and sour note that elegantly completes the dish.
Ingredients:
- 1 kg beef (e.g., rump, brisket)
- 500 g veal (e.g., head, tongue)
- 1 chicken (or capon)
- 1 cotechino
- 1 carrot
- 1 celery stalk
- 1 onion
- 1 bay leaf
- Cloves to taste
- Sea salt to taste
- Black peppercorns to taste
- PASSIONE 1 Medaglie – Balsamic Vinegar of Modena Pgi, to taste.
- For the sauces:
- Green sauce
- Red sauce (bagnet ross)
- Cremona fruit mustard
Preparation:
- Preparing the broth:
- Pour plenty of cold water into a large pot.
- Add the carrot, celery, onion, bay leaf, cloves, salt, and peppercorns.
- Bring to a boil and simmer for about 30 minutes.
- Cooking the meat:
- Add the beef and veal to the boiling broth.
- Cook over low heat for about 2 hours, or until tender.
- Add the chicken and cotechino and cook for another 30-40 minutes.
- Preparation of sauces:
- Prepare sauces according to traditional recipes or buy them ready-made.
- Plating:
- Drain the meat and slice it.
- Arrange the meat on a serving platter, accompanied by the vegetables from the broth.
- Serve the mixed boiled meats with a few drops of PASSIONE 1 Medaglia.
- The sauces will be served so everyone can enjoy their favourites.
Chef’s Tips:
- For a richer broth, you can add an ox bone or a piece of pork rind.
- Serve with a good glass of full-bodied red wine (e.g., Barbera d’Asti or Bonarda).
- A tip: the cooking broth can be used to make an excellent truffle risotto or a delicious plate of tortellini in broth.
Enjoy your meal!
By following this recipe, you’ll have personalised your own PASSIONE 1 Medaglia dish, and you’ll be sure to use a 100% natural and healthy product.





