Gran bollito misto piemontese - Piemonte Feel

Ingredients (for 8 people)
Gr. 500 beef chuck, 1 tail, gr. 500 of beef rump, a few little salamis, 1 veal tongue, gr. 500 veal head, 1 cotechino pork sausage, 1 chicken, 1 onion, 2 carrots, 2 stalks of celery, 1 handful of parsley, coarse kitchen salt

Preparation
Wash the vegetables and cut in large pieces. Wash the parsley and tie it in a bunch. In a large pot, place the vegetables, parsley, fill with water and add the salt. When it comes to a boil, add the beef and cook for an hour. Add all the rest except the head and the cotechino and boil for another couple of hours. In another pot, with plenty of water, boil the cotechino and salamis by themselves. In a third pot place the head with half water and half beef broth. Warm a large serving platter. When all the meat is done take it out of the pot, including the cotechino, and arrange it on the platter. This dish is always served with the pieces whole. It is necessary to have a cutting board at hand, with slots to collect the broth, as well as a big knife and fork to cut the pieces of meat depending on the tastes and appetite of the diners. It is a good idea, as soon as you place the meat on the platter, to sprinkle it with coarse salt and a few ladles of boiling broth: this will make it even more flavourful. Bollito misto (mixed boiled meat) does not require any specific side dish: a few potatoes or some vegetables; a nice green or mixed salad can be served later. The sauces, however, are of the utmost importance.

Recommended wines
Dolcetto d'Alba