Bollito Misto

Instructions

1. Prepare the meats
   Rinse all meats thoroughly under cold water. If using veal tongue, it may need to be scraped and cleaned. Place cotechino in a separate pot of cold water and bring to a simmer (cook according to package instructions, usually 2-3 hours).
2. Start the beef and veal
   Place the beef brisket and veal shank in a very large pot. Cover with cold water by at least 5 cm. Bring slowly to a simmer over medium heat. As it heats, skim off any foam or impurities that rise to the surface with a slotted spoon.
3. Add aromatics
   Once the water is simmering and you've skimmed off most impurities, add the carrots, onions, celery, leek, bay leaves, peppercorns, cloves, and salt. Maintain a gentle simmer - never let the water boil rapidly as this will toughen the meat.
4. Simmer beef and add remaining meats
   Let the beef and veal simmer for about 2 hours. Then add the cleaned tongue and continue cooking for another 45 minutes. Finally, add the whole capon or chicken and continue cooking for approximately 45 minutes more, until all meats are tender but not falling apart.
5. Test for doneness
   Check each meat for doneness. The beef should be tender but still hold its shape. The tongue should be soft enough that the skin can be easily peeled off. The chicken should be fully cooked with tender meat that pulls away from the bone.
6. Rest and slice the meats
   Remove each meat as it becomes done. Let rest for 15 minutes, then remove any skin from the tongue if using. Slice all meats into serving portions. The cotechino should be removed from its casing and sliced.
7. Arrange and serve
   Arrange all the sliced meats on a large, warm platter. Serve with some of the hot cooking broth poured over to keep moist. Accompany with small bowls of salsa verde (parsley sauce), salsa rossa (tomato sauce), mostarda di frutta (fruit mustard), and coarse sea salt for guests to add as they please.