Boiled meats are addressed in Martino’s Libro de Arte Coquinaria from the 15th century and feature in a variety of Italian cookbooks throughout the centuries since. The modern full feast of boiled meats involves a variety of cuts of beef, a whole chicken and sausage. This is an abbreviated version. (Read about the modern full feast here.)
- boneless skinless chicken thighs 1 pound
- chuck beef 1 pound
- chicken stock 2 quarts* (enough to cover the meat)
- sunflower/safflower 2 tbsp to sear
- peppercorns 12
- bay leaves 2
- Preheat oven to 275 F
- Heat oil in Dutch oven on stove
- Cut beef and chicken into chunks
- Sear in oil so all sides are browned
- Deglaze dutch oven with chicken stock
- Bring chicken stock to a boil
- Add spices, meat
- Cook in oven for 1-2 hours until internal temperature is correct for each meat (start checking at 1 hour)
- Remove from heat but leave in broth until cool enough to slice.
- Slice across the grain and serve in a bowl with broth spooned over.
This can be refrigerated, but make sure to keep in broth including during rewarming.