Bollito Misto alla Piemontese

Prepare the beef tongue by scrubbing it thoroughly. If desired, soak the beef tongue in cold water overnight, changing the water several times, then scrub again.

In a very large pot, place the beef brisket, beef short ribs, and the prepared beef tongue. Cover completely with cold water. Bring the water to a rolling boil, then reduce heat and carefully skim off any foam that rises to the surface. Add half of the carrots, celery stalks, yellow onions, bay leaves, black peppercorns, and coarse sea salt. Simmer gently for 3 to 4 hours, or until the beef brisket, beef short ribs, and beef tongue are very tender.

In a separate large pot, place the whole chicken. Cover completely with cold water. Bring the water to a boil, then reduce heat and skim off any foam. Add the remaining carrots, celery stalks, yellow onions, bay leaves, black peppercorns, and coarse sea salt. Simmer gently for 1.5 to 2 hours, or until the whole chicken is cooked through and tender.