Beef And Winter Vegetables Bouilli Recipe

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Beef and Winter Vegetables "Bouilli"

Lynn Clay

By
@LavenderLynn

This recipe is posted for Culinary Quest on Food, Friends, and Fun.


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Serves:

6

Prep:

30 Min

Cook:

2 Hr 45 Min

Method:

Stove Top

Ingredients

2 lb
beef chuck roast, boneless
1/2 lb
pork jowl or belly, sliced thickly ( you can substitute thick bacon)
1 large
onion, sliced
2 stalk(s)
celery, diced
1 c
turnip, diced
4 large
carrots, quartered and cut in 3 inch sticks
8-12
baby red or white potatoes (depending on size)
1
bay leaf
freshly ground black pepper and sea salt
3 c
beef broth
1 c
red wine
1/2 large
cabbage head, cut into 6 slices
36
green beans, tied into 6 bundles

Directions Step-By-Step

1
If you bought a whole piece beef chuck, cut it in 6 individual pieces. Sprinkle with sea salt and freshly ground black pepper.
2
Heat a teaspoon of olive oil in a medium pan over medium-high heat. Sear the meat on all sides until golden brown, just a minute or two per side. Put the beef in a clean plate. Sear the slices of pork jowl or belly quickly on both sides, then reserve with the beef.
3
Slow Cooker Method:

Put half the onion and celery in the bottom of the slow cooker’s pot and top with half the beef and pork. Add half the turnip, carrots and potatoes.
4
Make another layer with the remaining onion, celery, beef, pork, turnip, carrots and potatoes. Add the bay leaf and dried thyme, sprinkle with freshly ground black pepper, a good pinch of sea salt, and add the beef broth and red wine.
5
Cook on high for 1 hour, then on low for 4 hours. Add the cabbage slices and green bean bundles on top of the bouilli, pressing down gently. Using a spoon, baste the newly added vegetables with the broth. Put the lid back on and keep on cooking on low for 1.5 hours.
6
Serve in a large dish family-style, or in individual bowls with bread, mustard and vinegar, if desired.
7
Stove Top Method:

Heat a teaspoon of olive oil in a large pot on medium-high heat. Sear the meat on all sides until golden brown, just a minute or two per side. Put the beef in a clean plate. Sear the slices of pork jowl or belly quickly on both sides, then reserve with the beef.
8
Lower the heat to the minimum and add the onion and celery to the pot. Stir around a bit to coat with the meat’s juices and fat. Put the beef and pork back into the pot. Top with the turnip, carrots and potatoes. Add the bay leaf and dried thyme, sprinkle with freshly ground black pepper, a good pinch of sea salt, then add the beef broth and wine. Bring back to a boil, then cover and gently simmer for 2 hours.
9
Add the cabbage slices and green bean bundles on top of the bouilli, pressing down gently. Using a spoon, baste the newly added vegetabled with the broth. Put the lid back on and continue simmering 30 minutes, or until the cabbage and beans are cooked and the beef can easily be flaked with a fork.
10
Serve in a large dish family-style, or in individual bowls with bread, mustard and vinegar, if desired.

About this Recipe

Course/Dish: Roasts
Main Ingredient: Beef
Regional Style: Canadian