5 liters of water
2 onions
2 turnips
2 tablespoons of salt, cut into pieces
800g of beef (brisket or chuck)
700g of hard beef
1 chicken, halved
1 cleaned bovine tongue (700g)
1 Italian cotechino - optional
Coarse salt to taste
For the vinaigrette
1/3 cup of chopped fresh parsley
1 tablespoon of minced onion
1/4 cup of vinegar
1/2 cup of olive oil
Salt to taste
5 liters of water
2 onions
2 turnips
2 tablespoons of salt, cut into pieces
800g of beef (brisket or chuck)
700g of hard beef
1 chicken, halved
1 cleaned bovine tongue (700g)
1 Italian cotechino - optional
Coarse salt to taste
For the vinaigrette
1/3 cup of chopped fresh parsley
1 tablespoon of minced onion
1/4 cup of vinegar
1/2 cup of olive oil
Salt to taste
In a large pot with water, add the onion, turnip, salt, and coarse salt
Let it simmer and add the beef
Remove the foam that forms with a skimmer
Reduce heat, cover the pot, and cook for 1 hour and 30 minutes
Check if the meat is tender
Add the cotechino only to warm it up
Meanwhile, prepare the vinaigrette: mix all ingredients and reserve
Slice the tongue into thick slices and place in a serving dish
Cut the other meats and arrange with the chicken halves and cotechino slices in the dish
Grind some coarse salt over the top
Serve hot with the vinaigrette on the side.
