Bollito Misto con Salsa Verde (Mixed Boiled Meats with Salsa Verde)

Ingredients

• 700 g braising beef
• 500 g chicken thighs, bone-in
• 200 g carrots, halved lengthways
• 200 g leeks, sliced
• 2 celery sticks
• 2 bay leaves
• 30 g flat-leaf parsley
• 1 tbsp capers, drained
• 1 garlic clove
• 1 tsp dijon mustard
• 1 tbsp white wine vinegar
• 60 ml extra virgin olive oil

Method

1. 1

   Place the braising beef in a large pot, cover with water, bring to the boil, then reduce to a simmer, skim off any scum, and cook for 50 minutes.

2. 2

   Add the chicken thighs, carrots, leeks, celery sticks and bay leaves, and simmer for a further 30 minutes, until the beef is tender and the chicken is cooked through with no pink remaining near the bone.

3. 3

   Meanwhile, finely chop the parsley and mix with the capers, garlic, dijon mustard, white wine vinegar and extra virgin olive oil to make the salsa verde.

4. 4

   Lift the meats and vegetables out of the broth with a slotted spoon, slice the beef and carve the chicken.

5. 5

   Arrange on a platter and serve with the salsa verde spooned over, and the broth on the side.