Bollito misto

Method

Place the beef tongue in a large pot of salted water and bring to the boil for 40 minutes, then remove and set aside to cool slightly before peeling away the skin. In a fresh pot of water with salt, bring to the boil and add the beef brisket and pork shoulder, skimming off any foam. Add the peeled tongue, halved onions, celery, carrots, bay leaves, thyme and peppercorns, then reduce to a gentle simmer for 2.5 hours. Add the whole chicken and continue simmering for 1.5 hours until all meats are tender and cooked through. Remove all meats to a warm serving platter and keep hot in a low oven. Strain the broth and serve alongside the meats with mustard fruits (mostarda), green salsa verde, and crusty bread for dipping.