Bollito Misto

  • Ingredients:
  • 1 tri-tip or brisket (2lb)
  • 2 veal shanks
  • 2 bone-in and skin-on chicken breasts
  • 3 lb veal soup bones
  • 1 lb. Italian sausage
  • 1 oxtail, cut into segments
  • 3 tbs. kosher salt
  • 6 yukon gold potatoes, skin on
  • 6 carrots, peeled, large diced
  • 2 turnips, peeled, large diced
  • 3 zucchini, large diced
  • 2 celery ribs, large diced
  • 1 white onion, large diced
  • 4 garlic cloves, smashed

  • ANCHOVY GARLIC SAUCE
  • 1/4 cup extra virgin olive oil
  • 2 tbs salted butter
  • 1 garlic cloved, minced
  • 12 oil packed anchovies

Directions

  1. Rinse the meats except for the sausage under cold running water and place them in a 10 qt. stock pot with enough water to cover.
  2. Add the salt, potatoes, carrots and turnips and bring to a simmer over low heat, frequently skimming off the scum, about 30 minutes.
  3. As the broth begins to simmer, add the zucchini, parsley, celery, and onions with the 4 cloves of garlic.
  4. Let it cook for another 30 minutes and then begin to check the doneness of the various vegetables and meats, removing them when they are tender.
  5. Usually doneness begins with the potatoes, zucchini, and carrots followed by the chicken breast, veal shanks and oxtail. The last is the tri-tip or brisket, which takes about 40 minutes to cook and should have a pink center when done.
  6. Turn off the heat and remove and discard the parsley, but leave the celery and the onion to cool with the broth in the
  7. Serve the boiled meats and vegetables warm. They should be put back into the still-warm broth, then taken out shortly before service and carved at the table.
  8. To make the sauce: Heat oil and butter in a small saucepan over low heat. When butter is melted, add garlic and cook until fragrant, 1-2 minutes. Stir in anchovies, mash with a spoon, and cook, stirring occasionally until flavors blend, about 10 minutes. Spoon mixture over Bollito Misto and serve immediately with crusty bread.

Wine Pairing

Wine Pairing Feature: Recommended by Ted Ross, Vince & Joe’s Sommelier Esenzia- Old Vine Garnacha – Bajo Aragon, Spain - $13.99 750mL ”This is a wine of complexity. Bright cherry red color, intense fruitiness, and flavors of black currants and toasty oak. Silky Smooth!”