Mixed Boiled Meat with Green Sauce and Tomato Marmalade: Bollito Misto con Salsa Verde e Friggone

• 1 calf tongue, boiled 40 minutes and peeled
• 1 1/2 pounds beef brisket
• 2 beef cheeks
• 3 quarts brodo, recipe follows
• 4 tablespoons red wine vinegar
• 1 (1-pound) blood sausage
• 1 (1-pound) cotecchino
• 1 capon, quartered
• 1 bunch Italian parsley, leaves picked from the stems
• 2 salt-packed anchovies, headed, gutted and rinsed
• 1 tablespoon salt-packed capers, rinsed and drained
• 1 hard-boiled egg, roughly chopped
• 4 cornichons
• 2 tablespoons white wine vinegar
• 1 teaspoon salt
• Freshly ground black pepper
• Friggone, recipe follows
• 1 pound beef scraps
• 1 pound beef or veal bones
• 1 pound beef tongue, cut into 4 or 5 pieces
• 1 (4 to 5 pound) stewing hen, cut into 6 pieces
• 1 onion, coarsely chopped
• 1 carrot, coarsely chopped
• 1 celery rib, coarsely chopped
• 10 to 12 quarts cold water
• Salt and pepper
• 6 yellow onions, finely diced
• 4 ripe tomatoes, finely diced
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon best-quality balsamic vinegar
• Salt and pepper

1. Place the tongue, beef brisket, and beef cheeks in a large soup pot, cover with cold brodo, add the vinegar, and bring to a boil.
2. Lower heat to a high simmer and cook for 45 minutes.
3. Add the sausages and the capon and bring to a boil, lower the heat to a high simmer, and cook covered for 30 minutes, replenishing with water as necessary to keep all meat covered.
4. To make the salsa verde, place the parsley, anchovies, capers, hard-boiled egg, cornichons, white wine vinegar, salt, and pepper in the food processor and blend until smooth, about 1 minute.
5. Remove the meat from the broth and serve some of the broth, the salsa verde, and friggone.
6. In a large, heavy-bottomed saucepan, combine the onions, Place the beef, bones, tongue, chicken pieces, onion, carrot, and celery in a large soup pot, cover with the water and bring almost to a boil, very slowly.
7. Reduce the heat to simmer before the mixture boils, and allow to cook for 4 hours, skimming off the foam and any excess fat that rises to the surface.
8. After 4 hours, remove from heat, strain the liquid twice, first through a conical sieve and second through cheesecloth, and allow to cool.
9. Refrigerate stock in small containers for up to a week or freeze for up to a month.
10. In a large, heavy-bottomed saucepan, combine the onions, tomatoes, and oil and cook over medium heat, covered, for 1 hour.
11. Remove from heat and toss with the vinegar, salt, and pepper, to taste.

minutes, beef brisket, beef cheeks, brodo, red wine vinegar, sausage, cotecchino, italian parsley, salt, salt, egg, cornichons, white wine vinegar, salt, freshly ground black pepper, beef scraps, beef, beef, stewing hen, onion, carrot, celery, cold water, salt, yellow onions, tomatoes, extravirgin olive oil, balsamic vinegar, salt

Taken from www.foodnetwork.com/recipes/mario-batali/mixed-boiled-meat-with-green-sauce-and-tomato-marmalade-bollito-misto-con-salsa-verde-e-friggone-recipe2.html (may not work)