Umbrian Meat Stew
4 h. 10 min.
- For the misto
- 1 chicken
- 1 head Celery (roughly chopped)
- 4 carrots (roughly chopped)
- 1 bunch parsley
- 1 veal tongue (prepped for cooking)
- 18 ozs salted beef brisket
- 1 cotechino Italian sausage (use hot Italian sausage if not available)
- For the salsa verde
- 2 Tbsps parsley (chopped)
- 2 Tbsps Basil (chopped)
- 2 Tbsps mint (chopped)
- 1 Tbsp Dijon mustard
- 2 tsps Caper (drained)
- 6 Anchovy (drained and chopped)
- 1 Tbsp Red wine vinegar
- 1 cup olive oil
Place the chicken in a large stock pot with the celery, carrots and parsley stalks.
Cover with water and bring to a gentle simmer, skimming any scum that rises off the top.
Once simmering, reduce the heat to low and poach for 45 minutes. Remove from the liquid and keep warm to one side.
Add the tongue and salt beef to the cooking liquor and poach gently for 3 hours.
After 2.5 hours, wrap the Cotechino sausage in foil and add to the pot for the last 30 minutes of cooking.
For the salsa verde: Whiz together all the ingredients apart from the oil in a food processor to a rough paste. Stir in the olive oil and season to taste.
Remove the meats and vegetables from the stock pot; discard the vegetables.
Add the short lengths of carrot and celery to the pot and simmer until tender. Remove when cooked through.
To serve, slice the meats onto a large platter and moisten with the hot stock. Arrange the carrots and celery around and pour over a little of the hot stock. Serve the salsa verde and lentils alongside.