Boiled Dinner

1. Season and Brine Beef Tongue

Season the beef and chicken legs with salt and pepper. Prepare a brine with 4 tablespoons of salt and 2 quarts of water and soak the beef tongue in it overnight.

2. Cook Beef Tongue

Transfer the beef tongue to a heavy pot, cover with fresh water and add sliced onion, peeled carrot, peppercorns, allspice berries, thyme sprigs, bay leaf, white wine, and a pinch of salt. Boil and simmer for up to 5 hours, then cool and peel.

3. Cook Beef and Chicken

In a large stock pot, combine seasoned beef with chicken broth, water, an onion studded with cloves, a carrot, and a bay leaf. Simmer for 2 hours, add chicken legs, and cook for an additional 30 minutes.

4. Prepare Stuffed Cabbage

Boil cabbage leaves for 4 minutes. Soak breadcrumbs in cream, mix with ground pork or chicken, chicken livers, egg, salt, pepper, and thyme. Wrap the mixture in cabbage leaves to make parcels.

5. Cook Vegetables and Sausages

Remove aromatics from the broth. Add carrots, leeks, and onions to the pot and simmer for 30 minutes. In a separate saucepan, simmer stuffed cabbage and garlic sausages in broth for 20 minutes.

6. Serve

Strain and skim the broth. Slice the cooked meats and arrange them with the vegetables and stuffed cabbage on a platter. Warm everything in the broth before serving.