By Chef Mario Caramella
1 beef fillet (about 2kg)
1 veal shank
1 whole hen, trussed
3 cotecchino sausages (purchased pre-cooked) sous vide and cut each into 4 pieces
Salt and freshly ground pepper, to taste
Condiments: salsa verde, salso rossa, fresh horseradish and mustard, for serving
Stock
10 carrots, peeled and cut into chunks
10 onions, peeled and cut into chunks
10 vine-ripened tomatoes, cut into chunks
10 celery sticks, cut into chunks
50g black peppercorns
For the stock:
Mix all the ingredients in a mixing bowl and divide the ingredients among 5 cooking pots. Add in enough water to cover the ingredients until three quarters full. Season to taste with sea salt.
Place each type of meat into each cooking pot and simmer over a low heat until meat is fork tender. The cooking times for each type of meat varies: beef/3 hours, veal/2 hours 30 minutes, hen/2 hours and veal/2 hours. Remove the cooking pots from the heat and set aside for about 3 minutes and then remove the cooked meats and place into each serving dish. Add in the sous vide cotecchino sausages.
Strain the resulting veal, beef and hen stocks into a saucepan (discard the tongue stock) and reheat stocks to a boil. Season to taste with salt and freshly ground pepper. Ladle the stock into each serving dish and serve with the condiments on the side.
Serves 12