Matty Matheson’s Bollito Misto

We’re thrilled to be partnering with our good friend Matty Matheson on his show Just a Dash. Here’s Matty Matheson’s bollito misto recipe from Episode 8. Have your biggest pot ready to go. 

Just A Dash Episode 8: Matty Matheson's Bollito Misto

Ingredients

2 bone standing rib roast

2 to 3 marrow bones1 side of pork ribs, cut into 3 pieces so they can fit in a pot

1 whole chicken

2 carrots, peeled

2 celery stalks, cut in half

1 rutabaga, peeled and cut into wedges

1 leek stalk, dark green removed

4 Yukon gold potatoes, peeled

4 turnips, peeled and quartered

1 cup pearl onions, peeled

1 cup button mushrooms

3 tablespoons chopped thyme

salt

Directions 

1. Place ribeye, bone marrow, and pork ribs in a very large pot. Cover with cold water and heat over high. Allow scum to rise to surface of water. Remove by skimming the surface of the liquid with a ladle. Discard. Reduce heat and simmer for 2 hours.

2. Place chicken, vegetables, and herbs in pot, cover and continue to cook over low heat until chicken is cooked through, about 1 more hour.

3. Remove meat and vegetables from broth and set aside.

4. Strain broth through a fine mesh sieve. Season with salt.

5. Slice meat.

6. Place a few slices of the various meats and vegetables into shallow bowl, ladle broth over and serve.