BOLLITO MISTO ("MIXED BOIL")
Recipe by Mario Batali
There is probably no more satisfying dish during cold weather than this Bollito Misto (“mixed boil”). This is exactly the kind of dish I love to order at a good restaurant. Many restaurants in Italy serve this from an elaborate rolling cart equipped with a perforated plate that lifts the meats out of the simmering broth for carving, Do not be daunted; this is really a one-pot dish that “cooks easily” if you have the time to watch it.
Place the tongue in a large pot with water to cover. Bring to a boil, then reduce the heat and simmer for 1 hour. Drain and, when cooled, peel off the membrane.
In a large stockpot, combine all but 1 cup of the chicken stock and the chopped carrot, onion and celery and bring to a boil. Add the tongue and brisket, cover and cook until very tender, about 1 ½ hours. Remove the meat from the cooking liquid and set aside. Add the capon and cook for 15 minutes, then add the cotechino, Italian sausages, the remaining cup of chicken stock, the carrot and onion chunks and the potatoes. Cook for an additional 25 minutes.
Return the tongue and brisket to the pot to simmer for 20 minutes and warm through. Divide the meats and vegetables into portions and distribute them evenly among six warmed, shallow bowls. Strain the cooking liquid and pour a cupful over each portion of meat. Serve with the cranberry mustard.
Cranberry Mostarda Instructions
In a heavy-bottomed saucepan, combine the sugar and 2 cups of water and bring to a boil. Add the cranberries and cook over high heat for 10 minutes or until the cranberries are just beginning to burst.
While the cranberries are cooking, place the mustard in a small bowl and add water to form a thin paste. Add the mustard oil, black mustard seeds, and salt and pepper. Stir this mixture in to the berries and cook over high heat until the mixture is thick and syrupy, about 20 minutes. Remove from the heat and allow to cool. The mostarda can be refrigerated in an airtight container for up to 1 week.