Bollito Misto (Italian Boiled Meats With Red and Green Sauces) Recipe (2024)

It seems to me that steps 1 & 2 could be combined by cooking at pressure in an Instant Pot (1 hour + natural release): pressure-cooking is ideal for tough/high-collagen cuts like brisket, tripe, chuck roast, and cuts including large bones - in all cases hastening the conversion (hydrolysis) of collagen to gelatin, which adds body to the broth. But otherwise, this is a terrific rendition of a classic Northern Italian recipe.

There is a Trieste version of this, with an Austrian/Slovene accent made famous by a restaurant in Trieste called Buffet da Pepi. It favors pork cuts over beef, and mustard/sauerkraut/beer as an accompaniment. It's spectacularly delicious.

This is not the Bollito Misto of Italian tradition but a small reduced version of it. The Bollito has seven cuts of beef Scaramella, Punta di Petto, Fiocco di Punta, Cappello da Prete, Noce, Tenerone e Culatta), seven additional meat (gallina, testina, zampino, lingua, lonza, coda and cotechino) seven sauces (salsa verde, salsa rossa, salsa con senape, mostarda, salsa delle api, cugna e cren) and seven vegetables (cipolline, patate lesse, rape lesse, verza, zucchini, finocchi e carote.

Never put the meat in cold water for bollito. You will be making a soup. Instead, the meat has to be immersed in the broth when it has come to a boil. Big difference! Tasteless vs tasty. Also, food processor should never be used for making salsa verde (or pesto for that matter). Unfortunately for the flavors to come out a mortar and pestle has to be used for this.

Salted the meat on Friday, cooked the meat in an Instant Pot in two batches, first the Chuck and then the Shanks, on Saturday, heated the meat up and de-fated the broth on Sunday. Roasted the veggies as that is my preference. Everyone RAVED! The broth that we sipped from little cups was so popular, it was requested that we bring the pot to the table for more self-serve portions. The sauces were awesome, although, I might up the horseradish in the green next time; Red won the vote as fave.

Any reason you couldn't sous vide all the vegetables at the same time? Also, the idea of using the instapot for the meat seems like it would have merit.

This is not the Bollito Misto of Italian tradition but a small reduced version of it. The Bollito has seven cuts of beef Scaramella, Punta di Petto, Fiocco di Punta, Cappello da Prete, Noce, Tenerone e Culatta), seven additional meat (gallina, testina, zampino, lingua, lonza, coda and cotechino) seven sauces (salsa verde, salsa rossa, salsa con senape, mostarda, salsa delle api, cugna e cren) and seven vegetables (cipolline, patate lesse, rape lesse, verza, zucchini, finocchi e carote.

Living in Milan for 24 years now, my experience with a Bolitto Misto ,both in restaurants and home kitchens- is it is also always served with Mostarda-fruits preserved in a very sweet and sharply spicey syrup that contrast nicelywith the boiled meats. Also a true Bolitto includes Testina- veal head- that is rolled and tied into a roll by the butcher and then you boil separately from the other meats.

There is a Trieste version of this, with an Austrian/Slovene accent made famous by a restaurant in Trieste called Buffet da Pepi. It favors pork cuts over beef, and mustard/sauerkraut/beer as an accompaniment. It's spectacularly delicious.

It seems to me that steps 1 & 2 could be combined by cooking at pressure in an Instant Pot (1 hour + natural release): pressure-cooking is ideal for tough/high-collagen cuts like brisket, tripe, chuck roast, and cuts including large bones - in all cases hastening the conversion (hydrolysis) of collagen to gelatin, which adds body to the broth. But otherwise, this is a terrific rendition of a classic Northern Italian recipe.

8 + pounds of meat (subtracting about 1-1 1/2 pounds for the shank bone) plus vegetables. Sounds more like it should feed about 12 -- unless they're teenage boys.But I am a bollito fan and your version looks good.