Paduan-style boiled meat

Clean the onion, insert the five whole cloves and collect onion, carrot, celery, garlic, parsley and bay leafPour about five liters of cold water into a large pot and add the herbs, preparing the liquid that will accommodate the beef.

Place the well-aged beef in cold, flavored water. Bring gradually to a boil, then reduce the heat and keep stirring regularly: the surface should barely move, without boiling violently. Continue cooking for about three hours, until the meat is fork-tender.

Thoroughly clean the capon or chicken and add it to the pot after the beef has been cooking for three hours. Keep the liquid at a gentle simmer and cook for another two hours, checking until the meat is tender and easily separated with a fork.

Pour five liters of water into a separate pot and immerse the pickled tongue. Bring it to a boil. lower the heat and cook it for about two hours, stirring constantly. The tongue is ready when it is tender and can be cut easily.

Transfer the head to the first water used to cook the tongue. Cook until tender: the meat should be soft and yielding, with no tough spots. Maintain a steady, gentle boil to preserve the head's texture.

Drain the beef and tongue, then cut them into even slices. Cut the head into small pieces and divide the capon into eighths. Work gently to keep the meat intact and arrange the portions clearly, distinguishing the different consistencies of the boiled meat.

Arrange the sliced ​​beef and tongue, the chopped head, and the capon divided into eight pieces on a large serving platter. Serve the boiled meat piping hot, accompanied by salsa verde, horseradish, and coarse salt, to complement the dish with savory, acidic, and aromatic flavors.