The boiled meat
What is boiled meat?
To bring a good boiled meat to the table, it is essential to choose cuts of meat that lend themselves perfectly to long , slow cooking : tip, shoulder meat and tenderloin.
The cut is of relative importance since it is the quality of the meat that attracts most attention. Bovì offers first choice products that reach the final consumer in convenient vacuum-packed boxes: ready-to-use meat in line with peasant ideals and tradition.
Boiled meat is often synonymous with boiled meat , however there is a small distinction: the former is immersed in boiling water , while the latter in cold water.
Clarification is one of the tricks that are passed down from grandmother to granddaughter.
The recipe on a cold plate
Boiled meat in summer is an alternative dish that adds substance to the physical tiredness typical of the summer period. A simple recipe and an ingredient rich in nutrients for a multifaceted boiled meat suitable for all seasons.
Ingredients:
- 1 kg of boiled meat
- 3 carrots
- 1 mozzarella
- 1 stalk of celery
- half onion
- salt and spices to taste
- extra virgin olive oil
Method:
Clean the vegetables and immerse them in a large pot with the herbs.
When the water has reached the boil, add the salt and the meat , in this way it will keep the juices intact and appear soft and juicy on the table.
Lower the heat and leave on the heat for at least 3 hours , taking care to check the water level and top up from time to time.
Once finished, remove the pan from the heat and let the meat and vegetables cool .
Cut the meat and mozzarella into thin slices and serve alternating a slice of boiled meat and mozzarella.
Add the vegetables cut into pieces to the dish and add them to the dish, pass a drizzle of raw extra virgin olive oil and bring to the table.
Boiled meat even in summer: Bovì, the original tradition!
