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Mixed Boiled Meats Recipe
|Mild italian sausage||1 1⁄2 Pound|
|Boneless beef||2 Pound (Round Rump / Chuck Roast)|
|Beef shank crosscuts||2 Pound|
|Carrots||3 Medium, sliced|
|Celery stalks with leaves||3 , cut up|
|Onions||2 Medium, quartered|
|Garlic||2 Clove (10 gm), minced|
|Broiler fryer chicken||3 Pound, cut up (1 In Number)|
|Boneless veal leg||2 Pound (Round / Heel Roast)|
|Sauce||2 Tablespoon (Red / Green)|
Serving size: Complete recipe
Calories 9810 Calories from Fat 4913
% Daily Value*
Total Fat 544 g836.6%
Saturated Fat 183 g915.2%
Trans Fat 0 g
Cholesterol 3328.4 mg
Sodium 7427.8 mg309.5%
Total Carbohydrates 85 g28.3%
Dietary Fiber 15.3 g61.2%
Sugars 41.9 g
Protein 1082 g2163.9%
Vitamin A 665.6% Vitamin C 121.2%
Calcium 48.8% Iron 261.4%
*Based on a 2000 Calorie diet
Do not prick.
Add 1/4 cup water.
Cover and cook slowly for 5 minutes; drain well.
Cook slowly, uncovered, for 12 to 14 minutes longer or till liquid from sausage is evaporated and sausage is fully cooked, turning occasionally.
In large Dutch oven combine beef roast, beef shanks, carrots, celery, onions, garlic, bay leaf, 8 cups water, 1 tablespoon salt, and 1/4 teaspoon pepper.
Bring to boiling; reduce heat.
Cover and simmer for 1 hour.
Add chicken and veal roast.
Cover and simmer about 45 minutes longer or till meats and chicken are tender, adding cooked sausage the last 15 minutes of cooking time.
Remove meats, chicken, and sausage; slice meats and sausage.
Arrange with chicken pieces on platter.