When do we eat boiled meat?
You know it’s winter when the frigid temperatures keep you inside – with the craving for a rich, warm dish to share with friends and family – at the table or maybe by a fireplace.
Boiled meat is just one of those dishes; it’s a typical recipe of northern Italy and a symbol of celebration, family and togetherness.
How to cook boiled meat
Preparing it requires a little tender love and care, but if you follow some of our basic guidelines, you can make the simplicity of boiled meats into a real delicacy for your loved ones. Of fundamental importance for the success of this dish and its flavor are the cuts of meat you’ll use, the aromatic herbs and the cooking method itself.
Boiled meat: choosing the right cut and quantity
For a boiled meat recipe that serves 4-6 people, we used seven different cuts: 1 lb. hen, 1 lb. veal, 1 lb. tongue, 2 lb. “priest's hat,” 1 lb. whiancostat beef, 10 oz. calf's tail and 1 lb. veal shank.
The meat should be cooked once the water boils, so it will keep its juices and nutrients (instead of starting with the meat in cold water as you would for a broth recipe). Serve the boiled meat with green sauce, cren and different kinds of mustard.
Check out our tutorial in the gallery above for the complete recipe of boiled meat, to be prepared step-by-step with the advice of La Cucina Italiana chef Joëlle Néderlants!
