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.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

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