A mix of brisket, short ribs, and chicken cook in simmering water until perfectly tender, creating a deeply flavored and easily skimmed broth, or brodo. Keeping the cotechino separate allows it to cook more gently, preserving its consistency and keeping the final broth clear.


Credit: Cedric Angeles

Recipe Summary

2 hrs 40 mins
2 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • Combine 6 quarts water, onion, celery, carrot, and salt in a very large 12- to 16-quart stockpot; bring to a boil over high. Add brisket and short ribs; return to a boil over high, skimming off any foam and fat that rise to the surface. Reduce heat to medium-high; gently simmer, skimming occasionally, 1 hour and 30 minutes. Add chicken; cook, skimming occasionally, until brisket and short ribs are very tender when pierced with a paring knife and chicken easily pulls away from the bone, 30 minutes to 1 hour. If any piece of meat finishes cooking before others, transfer meat to a heatproof bowl, and spoon some of the braising liquid over top to moisten; cover with plastic wrap.

  • Meanwhile, place cotechino in a large pot; add cold water to cover by 2 inches. Bring just to a gentle boil over high. Reduce heat to medium-low; gently simmer until a thermometer inserted in center of sausage registers 165°F, 30 to 35 minutes.

  • Transfer brisket, short ribs, chicken, and cotechino to a large rimmed baking sheet; let cool 5 minutes. Meanwhile, pour brodo through a fine wire-mesh strainer into a large pot; discard solids. Set aside 1½ cups brodo for serving; reserve the rest for another use.

  • Slice brisket against the grain; transfer to a large serving platter. Carve short ribs and chicken (remove and discard bones), and slice cotechino; transfer to platter with brisket. Spoon brodo over meat mixture; serve with caper-cornichon salsa verde, potato-Parmesan puree, and pickled vegetables.


Cotechino can be purchased at debragga.com. Leftover brodo may be used in place of any meat broth in soups, braises, and sauces. Let brodo cool; cover and refrigerate up to 3 days or freeze up to 3 months.