Assorted boiled meats including boiled beef, veal tongue, chicken and salami with a selection of sauces

Type of recipe: Main courses

Preparation method:

For the cooked sauce

Finely chop the vegetables and boil for 3 hours over a low heat in 1 litre of vinegar and ½ litre of white wine. Remove from the heat and add the tomato concentrate, sugar and salt. Add a glass of oil, stir and while still hot, pour into sterilized jars.

For the red sauce

Mix together the ingredients and place in a pan. Bring to the boil, turn off the heat and add 2 tbsp of oil. 

To prepare the dish

Bring the chicken, beef, veal, carrot, celery, onion and salt to boil in the water. When the stock begins to boil, reduce the heat and simmer for about 3 hours. In a separate pan, boil the salami for about 1 hour. Add the salami to the rest of the stock and boil together for about ½ hour. Serve the meats with the sauces.

Preparation method:

For the cooked sauce

Finely chop the vegetables and boil for 3 hours over a low heat in 1 litre of vinegar and ½ litre of white wine. Remove from the heat and add the tomato concentrate, sugar and salt. Add a glass of oil, stir and while still hot, pour into sterilized jars.

For the red sauce

Mix together the ingredients and place in a pan. Bring to the boil, turn off the heat and add 2 tbsp of oil. 

To prepare the dish

Bring the chicken, beef, veal, carrot, celery, onion and salt to boil in the water. When the stock begins to boil, reduce the heat and simmer for about 3 hours. In a separate pan, boil the salami for about 1 hour. Add the salami to the rest of the stock and boil together for about ½ hour. Serve the meats with the sauces.