Mixed Boiled Meat With Green Sauce And Tomato Marmalade

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Mario Batali on Food Network


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Freshly ground black pepper

3 quarts brodo, recipe follows

Salt and pepper

1 hard-boiled egg, roughly chopped

1 teaspoon salt

1 carrot, coarsely chopped

3 tablespoons extra-virgin olive oil

2 salt-packed anchovies, headed, gutted and rinsed

1 (1-pound) cotecchino

1 (1-pound) blood sausage

1 1/2 pounds beef brisket

10 to 12 quarts cold water

1 pound beef tongue, cut into 4 or 5 pieces

4 cornichons

1 tablespoon best-quality balsamic vinegar

1 bunch Italian parsley, leaves picked from the stems

1 pound beef scraps

4 ripe tomatoes, finely diced

2 beef cheeks

1 onion, coarsely chopped

1 capon, quartered

2 tablespoons white wine vinegar

4 tablespoons red wine vinegar

6 yellow onions, finely diced

1 celery rib, coarsely chopped

1 tablespoon salt-packed capers, rinsed and drained

1 calf tongue, boiled 40 minutes and peeled

1 pound beef or veal bones

1 (4 to 5 pound) stewing hen, cut into 6 pieces

Friggone, recipe follows

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