Bollito Misto

Begin preparing the Beef tongue by rinsing it thoroughly under cold water. Place the Beef tongue in a large pot, cover with cold water, and bring to a boil. Boil for 10 minutes, then drain the water, rinse the Beef tongue again, and carefully peel off the outer skin and trim any excess fat or gristle.

In a very large stockpot, add enough cold water to generously cover all the meats. Add 20 grams of Coarse sea salt, 150 grams of Carrots (peeled and cut into large chunks), 100 grams of Celery stalks (cut into large chunks), and 150 grams of Yellow onion (peeled and halved). Bring the water to a gentle simmer.

Carefully add the Beef brisket, Whole chicken, and Veal shoulder to the simmering water. Ensure the water returns to a gentle simmer, then add the peeled Beef tongue, Bay leaves, and Black peppercorns. Skim off any foam that rises to the surface during the first 30 minutes of cooking.