Mixed Boiled At Milanese

Preparation:

Preparation: Pour plenty of water into a saucepan, add the onion, celery and carrots. As soon as the liquid reaches the boil, immerse the beef and the veal tip in it and simmer for about 2 hours. In another pot, with cold water that just covers it, cook the head making it simmer for an hour and a half. If you have also decided to serve the cotechino, prick the skin with a needle, immerse it by itself in a pot of cold water and cook at a light boil for about 2 hours. Combine all the well-drained and sliced meats on a serving plate, surround them with those of cotechino and serve them with salsa verde or other sauces; mustard and Cremona mustard. Filter the broth made from the beef and the veal tip and bring it to the table very hot in a cup together with the boiled meat. Accompanying wines: San Colombano “Vivace” DOC, Montecarlo Rosso DOC, Sant'Anna Di Isola Caporizzuto DOC.