Boiled Dinner with Three Meats Recipe

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Although this old-fashioned dinner takes hours to cook, the preparation time is minimal. It works very well to prepare the meat a day or two ahead of time, adding the vegetables just before serving. This is a great way to use economical cuts of meat. Don't be misled by the name, though - the meat should never actually be boiled, just simmered.

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Servings: Broth plus meat and vegetables

Ingredients

2 pounds bone-in beef (any combination of short ribs, neck, ox tail, shank, or meaty soup bones)
2 pounds chicken pieces (leg, thigh, back, wing)
1/2 pound Polish sausage or any garlicky smoked sausage
6 cups water or stock
2 bay leaves
4 potatoes (more if they are small)
4 carrots
1 onion
1 small head of cabbage
1 cup dry red wine (optional)
salt and pepper

Container:Stock pot or large ( 6 qt) heavy bottomed pan with lid

Directions

PREP

30 mins

COOK

3 hrs

If you are using water instead of stock, the flavor will be enhanced by browning the beef, although this isn't absolutely necessary. Lightly salt and pepper the pieces of beef. Brown them, if you choose to, in a small amount of cooking oil over medium-high heat.
To the beef add the water or stock, bay leaves and a few grindings of pepper. Bring to a boil then reduce the heat to maintain a low simmer.
After about 10 minutes, skim off any scum that has surfaced. Partly cover the pot (lid slightly ajar) and check occasionally to see that a simmer is maintained. After about 2 hours (beef should be getting tender) add the chicken pieces (skinned or not, as you wish) and the sausage. Maintain the simmer. Check for doneness in about half an hour. Chicken and beef should be very tender. If not, continue to simmer. If some pieces are done and others not, remove the done ones while the rest finishes cooking.
When all is cooked, use tongs or a slotted spoon to remove meat from liquid and spread it out in a shallow pan. As soon as it is cool enough to handle, remove fat, bones and gristle and cut meat into bite-size pieces. Remove as much fat as possible from the surface of the broth.
If you have time at this point, chill the broth and skim the solidified fat from the surface.
While the meat is cooling, cut up the carrots and onion and add to the broth. Raise the heat to medium-high.
Peel and cut the potatoes into about 1 inch pieces and add to the broth. Cut the cabbage into narrow wedges and add to the broth. When the vegetables are as done as you want them, add the cut up meat and mix in.
Taste for seasoning, and correct if necessary. If using the wine, add it at this point for a more complex flavor.
Traditionally, the broth is served separately in soup bowls, with the meat and vegetables on a platter, but it also works well to serve everything together.