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)|
|Carrots||6 Large, peeled and cut into quarters|
|Celery stick||6 , chopped|
|Potatoes||4 , peeled and quartered|
|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.