Recipes Dinner Meat Dishes Pork Main Course Bollito Misto (Italian Mixed Boiled Meats) Be the first to rate & review! A mix of brisket, short ribs, and chicken cook in simmering water until perfectly tender, creating a deeply flavored and easily skimmed broth, or brodo. Keeping the cotechino separate allows it to cook more gently, preserving its consistency and keeping the final broth clear. By Alicia Lini Alicia Lini Alicia Lini is a fourth-generation Italian winemaker who hails from a family of distinguished Lambrusco producers from Reggio-Emilia. She is the international spokesperson for her family's brand Lini910. Alicia is an expert on the wine and cuisine of Emilia-Romagna. Food & Wine's Editorial Guidelines Updated on July 26, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Cedric Angeles Active Time: 2 hrs 20 mins Total Time: 2 hrs 40 mins Servings: 2 Ingredients 6 quarts water 1 large yellow onion, root end trimmed 1 medium celery stalk 1 medium carrot 2 teaspoons kosher salt 1 (1 1/2-pound) flat-cut beef brisket or veal breast, trimmed 1 pound bone-in beef short ribs 1 (1 1/2- to 2-pound) half chicken 1 (about 1 1/2-pound) cotechino (Italian pork garlic sausage), pricked all over using tip of a paring knife Caper-Cornichon Salsa Verde Potato-Parmesan Puree Mixed pickled vegetables, for serving Directions Combine 6 quarts water, onion, celery, carrot, and salt in a very large 12- to 16-quart stockpot; bring to a boil over high. Add brisket and short ribs; return to a boil over high, skimming off any foam and fat that rise to the surface. Reduce heat to medium-high; gently simmer, skimming occasionally, 1 hour and 30 minutes. Add chicken; cook, skimming occasionally, until brisket and short ribs are very tender when pierced with a paring knife and chicken easily pulls away from the bone, 30 minutes to 1 hour. If any piece of meat finishes cooking before others, transfer meat to a heatproof bowl, and spoon some of the braising liquid over top to moisten; cover with plastic wrap. Meanwhile, place cotechino in a large pot; add cold water to cover by 2 inches. Bring just to a gentle boil over high. Reduce heat to medium-low; gently simmer until a thermometer inserted in center of sausage registers 165°F, 30 to 35 minutes. Transfer brisket, short ribs, chicken, and cotechino to a large rimmed baking sheet; let cool 5 minutes. Meanwhile, pour brodo through a fine wire-mesh strainer into a large pot; discard solids. Set aside 1½ cups brodo for serving; reserve the rest for another use. Slice brisket against the grain; transfer to a large serving platter. Carve short ribs and chicken (remove and discard bones), and slice cotechino; transfer to platter with brisket. Spoon brodo over meat mixture; serve with caper-cornichon salsa verde, potato-Parmesan puree, and pickled vegetables. Notes Cotechino can be purchased at debragga.com. Leftover brodo may be used in place of any meat broth in soups, braises, and sauces. Let brodo cool; cover and refrigerate up to 3 days or freeze up to 3 months. Rate It Print