Today we bring to the table a beautiful typical dish, healthy, genuine, and very tasty! The boiled meat with vegetables, an Abruzzese recipe that goes hand in hand with other traditional dishes, such as the scrippelle ‘mbusse.
Before discussing the Abruzzese recipe to prepare an excellent meat broth, a clarification is necessary.
Often there is confusion between boiled meat and poached meat. Although similar in execution, they are two different preparations.
The substantial difference between the two is the way in which the meat is cooked.
It is referred to as boiled when the meat is placed in a pot with already boiling water.
The poached instead is prepared the opposite way. The meat is placed inside a pot full of cold water and brought to a boil.
The difference between these two cooking methods is that the boiled meat is tastier, while the poached meat will have less flavor, but the broth will certainly be richer and more substantial.
The cooking of these two preparations also differs. Usually, for a good boiled meat, it takes about 2/3 hours, depending also on the type of cut chosen. The poached instead requires a slightly longer cooking time, which can be easily checked by piercing the meat in the center with the tines of a fork.
To prepare boiled or poached meat, different types of meat are used, which can also vary based on local traditions.
Usually, beef, veal, hen or chicken, pork or capon is used, the latter especially during the Christmas holidays.
In Abruzzo, for example, we prepare the meat broth with hen, with capon, or with mixed meat (hen and beef).
The Abruzzese boiled meat is almost always prepared to make typical dishes like the scrippelle ‘mbusse. Or the very tasty broth with fritters or the stracciatella in broth, two specialties that I recommend you try.
Usually, we serve the boiled meat along with the vegetables used to prepare the broth. In addition, we accompany it with mixed pickles and some sauces, for example, a good homemade mayonnaise!
It is excellent both hot and cold, a healthy and genuine second course, simply seasoned with raw olive oil. As our grandmothers used to say, “nothing is wasted,” and from the simplest preparations come great dishes!
Other typical Abruzzese recipes I recommend you try ❤️
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Slow Cooking, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs hen (or beef, capon or mixed meat)
- 2 carrots (medium)
- 1 potato
- 1 fennel (medium)
- 1 onion (or leek)
- 1 zucchini
- 1 stalk chard
- 1 lemon peel
- 1 stalk celery
- to taste spices (to taste, for example, parsley, bay leaves, pepper, cloves, etc.)
- 1 slice Parmesan rind (well cleaned)
- water (two/three liters)
- pickled vegetables (or pickles)
- pickled onions
- pickled artichokes
- mayonnaise (or yogurt sauce, green sauce, etc)
Tools
- Saucepan
- Strainer
- Ladle
- Cutting Board
- Bowl
Steps
To make this recipe, I used mixed meat, beef and chicken, but as already mentioned, we usually prefer to use hen.
Those who use beef usually prefer brisket, short ribs, or chuck. It is still preferable to ask the butcher for advice on cuts for boiling.
Begin by cleaning the vegetables, peeling, and washing them under water. If you prefer, you can leave them whole or cut them into pieces.
As for the herbs, we can use parsley, bay leaves, cloves, or whole pepper.
The herbs are important because they serve to enrich both the broth and the meat. However, feel free to choose the ones you prefer.
Cut the meat into several parts if the pieces are large.
If you have chosen hen, chicken, or capon, make sure the meat is well cleaned and remove any impurities or feathers present on the skin.
Now take a large saucepan, preferably tall and narrow. Fill it with water, at least two to three liters.
Bring the water to a boil and then immerse the meat, herbs, and vegetables into the saucepan.
After a few minutes, you will see “foam” rising to the surface. These are impurities released by the meat. It’s normal!
A fine mesh strainer (a spoon will do in its absence) will be needed to remove it all, as it forms.
Add a level tablespoon of salt and completely lower the flame to the minimum.
At this point, you can “forget” about the meat broth because it will need to cook for two to three hours.
From time to time, check and always remove impurities, if present, on the surface.
After the time has elapsed, to verify that the meat is well cooked, pierce it in the center, or wherever it is thickest.
If the tines of the fork slide in easily, the boiled meat is ready!
Now, filter the broth well, which can be stored in the fridge to make soups of all kinds or consumed immediately.
Or it can be poured into sterilized jars and stored in the freezer.
The meat, along with the vegetables, will then be arranged on a beautiful serving plate.
As already mentioned, we accompany the boiled meat with mixed pickles (in this case, onions and pickles).
Serve hot, warm, or cold, according to your habits. Also excellent with various sauces, for example, a good homemade mayonnaise!
I hope you enjoyed this recipe! Come back to visit me soon!
Article protected by copyright © – Gabriella Geroni © All rights reserved
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FAQ
How long can you keep boiled meat in the fridge?
Once cooked, boiled meat can be placed in airtight containers and stored in the fridge for about two to three days.
In what other ways can I consume boiled meat?
Boiled meat can be used to make many different preparations. For example, it is excellent shredded and served with lettuce (or iceberg) as a rich salad. It can be used, always shredded, to prepare delicious sandwiches. Or to make fillings for tortellini, cannelloni, ravioli, and all types of stuffed pasta. Or make delicious meatballs to be made in white or with sauce.
Can I prepare the broth the day before and store it in the fridge?
Of course! If, for example, you have planned to prepare a rich soup or other types of recipes that require time, you can get ahead and make the broth the day before. It should be poured into a container and placed in the fridge, well covered.
The next day, you might find a layer of fat on the surface, depending on the cuts of meat you used. In that case, it should be removed, and then you can reheat the broth for your preparation.
Obviously, if you have made broth in abundance, do not heat it all, but only what is necessary. The rest can remain in the fridge for ABOUT 4 days or placed in jars and stored in the freezer.
Do not fill the jars to the brim because they might break during the freezing process.
I recommend using jars that are not too large, so you have more practical portions to use.
You can only freeze the broth if it was made with fresh ingredients. Please remember, this is a rule that applies to any preparation. We can only freeze if we use fresh ingredients. The broth can stay in the freezer for three to six months.How can I reheat boiled meat without drying it out?
If you have put the boiled meat in the fridge to enjoy it the next day, you can reheat it for a few minutes in a pan with a drizzle of olive oil.
Or in a bain-marie. Place it on a plate and cover it with aluminum foil. Place the plate over a saucepan (it should have a narrower diameter than the plate; otherwise, it won’t stay). Turn the heat on to the minimum flame and bring to a boil. This way, the meat will heat up while remaining soft.
Or you can heat it in the microwave for a few minutes.
