Piedmontese mixed boiled meats

Name: Piedmontese mixed boiled meats
Total time: 300 min
Yield: 8 porsiyon
Cuisine: Turkish
Ingredients: 50 g altbackenes Brot; 500 g Cotechino; 100 g glatte Petersilie; 1200 g Hähnchen; 20 g Kapern in Salz; 300 g Karotten; 15 g Knoblauchzehen; 3 g lorbeerblatt; 130 g Olivenöl; 5 g Pfefferkörner; 1000 g Rinderbrust; 800 g Rinderzunge; 33 g salz; 400 g San Marzano Tomaten; 15 g Sardellenfilets in Öl; 200 g Selleriestangen; 4000 g Wasser; 45 g Weinessig; 5 g zucker; 300 g Zwiebel

⏱️ 300 dk 🔥 1134 kcal 🍽️ 8 porsiyon

Malzemeler

Malzemeler
50 g altbackenes Brot
500 g Cotechino
100 g glatte Petersilie
1200 g Hähnchen
20 g Kapern in Salz
300 g Karotten
15 g Knoblauchzehen
3 g lorbeerblatt
130 g Olivenöl
5 g Pfefferkörner
1000 g Rinderbrust
800 g Rinderzunge
33 g salz
400 g San Marzano Tomaten
15 g Sardellenfilets in Öl
200 g Selleriestangen
4000 g Wasser
45 g Weinessig
5 g zucker
300 g Zwiebel

Hazırlanışı

Rinse the Beef brisket and Beef tongue thoroughly under cold water. If the Beef tongue is fresh, blanch it for 10 minutes, then peel off the outer layer. Tie the Beef brisket with kitchen twine to maintain its shape.

Place the Beef brisket in a large pot and cover with 4000g of Water. Bring to a boil, then reduce heat, skim any foam, and simmer for 1 hour.

Add the Chicken to the pot with the Beef brisket and continue to simmer for another 30 minutes.

Piedmontese mixed boiled meats

Malzemeler

Hazırlanışı

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