For some people, the peak of Italian civilization is reached every time they avail themselves of the depths of a pot of bollito misto. Each of its unfailingly tender components brings a distinct taste to the table, though all are bathed in the combined cooking juices that convey the essence of every ingredient.



For the Bollito Misto
For the Salsa Verde


Instructions Checklist
  • Make the bollito misto: Heat oil in a large pot over medium-high heat. Season brisket generously with salt and pepper. Cook until golden brown, 4 to 5 minutes per side. Add stock; chopped carrots, celery, and onion; parsley; and bay leaf. Bring to a boil, then reduce heat to simmer. Cover, and simmer gently until brisket is very tender, about 2 hours.

  • Transfer brisket to a plate. Strain stock though a fine sieve into pot, then add browned brisket, sausages, chicken, and potatoes. Bring to a boil, reduce heat, and simmer until meats and potatoes are just tender, about 30 minutes. Add whole carrots, onion halves, and remaining celery. Cover, and cook until vegetables are tender, 10 to 15 minutes.

  • Using a slotted spoon, transfer meat and vegetables to a platter. Strain stock into pot, and cook until reduced by half, 15 to 20 minutes.

  • Make the salsa verde: Puree all the ingredients through garlic in a blender. With machine running, add oil in a slow, steady stream. Season with salt and pepper.

  • Slice meats, and arrange on the platter with vegetables. Drizzle some reduced stock on top. Serve with salsa verde, mustard, and remaining stock.

Cook's Notes

A simple, slightly pungent salsa verde is the typical Piedmontese accompaniment; tangy mustard is similarly well-suited to the dish's many robust overtones. Cotechino sausage is a mild-flavored fresh Italian pork sausage, seasoned with a hint of nutmeg and cloves.

Reviews (1)

10 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Absolutely delicious. I used a 1.2 pound brisket, one Cotechino, Two chicken quarters, two sweet Italian sausages And lots of veggies. Total cooking time was one and a half hours.After 45 minutes I didn’t bother to strain out the vegetables used for flavoring the broth, but just out of Added the chunks of carrots celery and potatoes. I don’t like the vegetables hard and 45 minutes at a hard simmer is perfect. I added the chicken quarters cut into four pieces for the last 30 minutes. I didn’t bother to make the green sauce. This was absolutely delicious and in the above quantities will feed four.