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1
Rinse the meats except for the sausage under cool running water, then place them in a 10-qt stock pot with sufficient cool water to cover.
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2
Add in the salt, potatoes, carrots and turnips.
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3
Bring to a simmer over low heat, frequently skimming off the foam, about 30 min.
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4
As the broth begins to simmer, add in the zucchini, parsley, celery and onion studded with the 4 cloves.
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5
Cook for another 30 min and then begin to check the doneness of the various vegetables and meats, removing them when they're done (usually beginning with the potatoes, zucchini and carrots followed by the chicken breasts, veal shanks and oxtail).
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6
The last is the tri-tip or possibly brisket, that takes about 40 min to cook and should have a pink center when done.
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7
Turn off the heat and remove and throw away the parsley, but leave the celery ribs and the onion to cold with the broth in the pot.
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8
Bring a medium pot of water to a boil and add in the sausage.
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9
Turn the heat to low and simmer for 40 min.
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10
When ready to serve, remove the casing and slice.
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11
Serve the boiled meats and vegetables hot.
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12
They should be put back into the still-hot broth, then taken out shortly before serving and carved at the table.
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13
Arrange the carved meats and sausage according to type in the center of a hot serving platter and surround them with the sliced vegetables, also grouped according to type.
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14
Place the Dijon mustard, cornichons and mostarda di Cremona in bowls and the extra virgin olive oil and vinegar in cruets and offer with Salsa Verde as condiments.
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15
This recipe yields 8 servings.
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16
Comments: Cotechino sausages and mostarda di Cremona are available at Italian delis such as Sorrento Italian Market in Culver City and Mario's Italian Deli in Glendale.
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17
To make the Stracciatella (see recipe) as a first course, reserve several c. of broth to keep the meat and vegetables hot, then measure and strain the broth for the soup.
