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Boiled Piedmontese meat with cognà

The boiled meat is a classic of traditional Piedmontese cuisine. A right cut of meat and the aromas are the basis for this simple but tasty second course. Boiled beef goes well with various sauces, first of all the cognà sauce. It is a preserve prepared with grape must, apples, pears, walnuts and hazelnuts.

For this recipe we have used the Cognà Sauce Cascina San Cassiano, but also taste it with the “Bagnetto rosso” Red Sauce for Meat Cascina San Cassiano, the Piedmontese Green Spread Cascina San Cassiano and the Mixed Whole Fruits, Clementines and Mixed Fruits in Cubes Mustards Cascina San Cassiano.

Ingredients

1 kg of beef per boiled meat
2 celery sticks
1 sprig of parsley
3 bay leaves
black peppercorns
“Cognà” Preserve Cascina San Cassiano

4 l of water
1 white onion
1 carrot
1 sprig of thyme
few cloves
15 g of coarse salt

Preparation

Clean the onion and skewer the cloves in its pulp. Make an aromatic bunch with thyme, parsley and bay leaf, then tie it with a kitchen string. Wash carrot and celery. In a large saucepan, dip the vegetables, the aromatic bunch and the coarse salt, then bring the water to a boil. In the meantime, tie the meat with the kitchen twine to keep it in shape during cooking. When the water boils, also dip the meat and cook over a low heat for 3 hours. Once cooked, drain and slice the boiled meat and serve on a serving dish with a teaspoon in cognà sauce on each slice.

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