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Boiled Meat and Vegetables

  Beef 3 Pound (1.3 Kilogram Rolled Rib Roast Or Rump Roast)
  Onion 1 Large, peeled and studded with 8 cloves
  Garlic 2 Clove (10 gm), peeled (But Left Whole)
  Chopped parsley 1 Cup (16 tbs)
  Thyme sprig/1 teaspoon dried thyme 2
  Chicken 3 Pound (1.3 Kilogram)
  Cotechino/Zampone 1 Pound
  Carrots 6 Large, peeled and cut into quarters
  Celery stick 6 , chopped
  Potatoes 4 , peeled and quartered
  Salt To Taste
  Ground black pepper To Taste

Place beef, onion, garlic, parsley, and thyme in a large pot, and cover with slightly salted water.
Bring to the boil, then reduce heat.
As the scum rises to the surface, remove with a slotted spoon.
After about 1 hr. (depending on the size both of the beef joint and the chicken: the ingredients must be added so they will all be cooked at the same time), add chicken to the pot.
Again, bring to the boil, skim, and reduce heat.
Simmer for a further 1 hr., then add remaining vegetables and cotechino sausage. (If the cotechino is very salty then it must be soaked first or boiled separately.)
Continue to cook until beet and chicken are tender, and sausage is done (the vegetables should still be firm: the beef must not be overcooked or it will be difficult to slice).
Approximate total cooking time 3-35 hr.
Remove meat and vegetables, and arrange on a platter.
Reserve cooking liquid.
Bring to table to carve, and serve with salsa verde and salsa rossa.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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Average: 4.5 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 363 Calories from Fat 193

% Daily Value*

Total Fat 21 g32.8%

Saturated Fat 7.4 g37%

Trans Fat 0 g

Cholesterol 102.1 mg34%

Sodium 492.6 mg20.5%

Total Carbohydrates 11 g3.7%

Dietary Fiber 1.9 g7.4%

Sugars 2 g

Protein 31 g61.9%

Vitamin A 70.3% Vitamin C 19.9%

Calcium 3.1% Iron 12.5%

*Based on a 2000 Calorie diet


Boiled Meat And Vegetables Recipe