Bouilli De Boeuf Et Legumes Recipe

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Bouilli De Boeuf Et Legumes

Vicki Butts (lazyme)

By
@lazyme5909

Boiled Beef and Vegetables

From Traditional Quebec Cooking by Micheline-Mongrain-Dontigny.


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Serves:

8

Prep:

25 Min

Cook:

5 Hr

Method:

Stove Top

Ingredients

4 lb
beef shoulder (chuck or blade)
4
whole peppercorns
8 c
cold water
1
carrot, unpeeled
1 large
onion
1/4 tsp
dried thyme
1
bay leaf
2 tsp
salt
1 slice
salt pork, optional
8
carrots, peeled
1 lb
green beans or wax beans
8
potatoes
1 small
turnip, sliced (1-inch thick slices)
1
green cabbage, quartered

Directions Step-By-Step

1
In a large kettle, bring water to boil.
2
Add peppercorn, unpeeled carrot, onion, thyme, bay leaf and salt. Boil for 5 minutes.
3
Add beef and salt pork to the broth; cover and simmer 4 hours or until meat is tender.
4
One hour before the end of cooking, add carrots, beans, potatoes and turnip to the kettle.
5
Half an hour before the end of cooking, add cabbage to the "bouilli".
6
"Bouilli" will keep well for 5 days in the refrigerator.

About this Recipe

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