Boiled Beef from Piedmont

According to the original recipeThe Accademia Italiana della Cucina, Great call Historical Piedmontese Bollito Risorgimento (the Vittorio Emanuele II), the Boiled consists of 7 Cuts: Croup or capocollo or softie, leg or Shin, Belly or Sachin or eye or fat-lean, breech, priest's hat (o) 'vein roast» or sottopaletta, Tip with his bow, Finally the Roll «chest cover rolled up and tied on a filling of bacon or ham, cooked salami, two eggs and a whole carrot, herbs and pepper, that is then cut into slices».
Several Cook pots In the 7 bells and whistles or ornaments: the Printhead «complete with nose, ear and eye, morsels of gourmet», the Language, the Z, the Tail "it is very good, It also makes the tasty broth and perfect», the Hen, the Cotechino and the Lonza «a cover of fat rolled over his chest aromas, roasted and strong focus, single piece roast that is part of Boiled!».

The 7 cuts of meat are from
combine with 7 condiments:

• l’agliata,
• green sauce (bagnetto verde) [buy on terrenobili.com]
• Red bath [buy on terrenobili.com],
• Sausa di avije (Bee sauce) [buy it on terrenobili.com] ,
• Cugnà (mostarda d'uva) [buy it on terrenobili.com]
• Horseradish sauce (horseradish) [buy it on terrenobili.com]

and at 7 contours

Ingredients for 8 people:

• gr. 500 beef muscle
• a queue
• gr. 500 its predecessor's beef
• some sausages
• 1 veal tongue
• gr. 500 of head
• 1 cotechino
• 1 hen
• 1 Onion
• 2 carrots
• 2 celery sticks
• 1 handful of parsley
• coarse salt

source: www.regione.piemonte.it

Wash the vegetables and cut them into roughly. Wash the parsley and tie it in a bunch. Take a saucepan and put fire capable with vegetables, parsley and water, salata.

When bubbles, Add the beef. Simmer for an hour. Add everything else except the head and cotechino and boil for another couple of hours.
Place simultaneously to fire a second saucepan, with water; in it boil the cotechino and sausages. Put in a third pan head with half water and half beef broth. Place to warm up a service platter large enough to receive the boiled.
When all the meat is cooked together, remove from the pot, including the cotechino, and place on serving dish.
You should always bring to the table the boiled to pieces. Essential is a chopping board with edges get broth, cutlass and fork to slice to view various parts of lesso according to the taste and appetite of the guests.
It's’ Remember that just the boiled on the tray capacity, You should sprinkle a handful of coarse salt on the meat and pour some boiling broth dippers: This will serve to enhance and bring out the flavor of the meat.
The "bollito misto", requires no specific boundary, some potatoes or vegetables according to fantasy; a good green or mixed salad can be served later. The utmost importance, Instead, the are the sauces.