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Boiled meat

Name: Boiled meat
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 kg broth beef; 300 g capon or chicken; 1 yellow onions; 3 carrots; 1 stalk celery; 3 l water; q.s. salt

Main course Meat

4.8

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

Golf: 1 h 35 min

Allergens: Celery

Diet: Lactose-free, Gluten-free, High-protein

Pairing: Lambrusco

Occasion: Holiday dinner

Ingredients

Portions for 4 servings

Broth beef

1 kg

Capon (or chicken)

300 g

Yellow onions

Carrots

Celery

1 stalk

Water

3 l

Salt

q.s.

Method

It takes steps in 3 h 10 min

Put a large pot on the stove with water and a little bit of coarse salt

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

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