Boiled meat

4.8
Boiled meat
A classic of Bolognese cuisine, it is not only a main course but also the foundation of countless other recipes that reuse the meat made tender by slow cooking
Yield: 4 servings
Total time: 3 h 10 min
Preparation time: 10 min
Cooking time: 3 h
Difficulty:
Cost:
Tools: Stove, Pot
Weight per serving: 1,180 g
Energy: 450 Kcal
Carbohydrates: 7 g
Fats: 14 g
Proteins: 71 g
Volleyball: 1 h 15 min
Allergens: Celery
Diet: Lactose-free, Gluten-free, High-protein
Pairing: Lambrusco
Occasion: Holiday dinner

Ingredients

Portions for 4 servings
4
Broth beef
1 kg
Capon (or chicken)
300 g
Yellow onions
1
Carrots
3
Celery
1 stalk
Water
3 l
Salt
q.s.

Method

It takes steps in 3 h 10 min
1 Boiled meat - step 1
Put a large pot on the stove with water and a little bit of coarse salt
2 Boiled meat - step 2
When the water has slightly heated up, add the vegetables and the meat. Keep the heat high until it reaches a boil, then reduce the heat and continue cooking on low for 3 hours with the lid on
3 Boiled meat - step 3
During cooking, taste and adjust for salt if necessary. Once cooked, remove the meat and vegetables, which can be enjoyed as is with a delicious green sauce or used as a base for many other recipes

Cost

The meat is beef, but it is inexpensive cuts, so we can call it a humble dish

Health

It all depends on the cuts of meat used. Generally, fatty cuts are used, so try not to overdo it
Luca Mingardi
Author Editorial staff - Luca M.
4.8
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