bouilli du québec

How To Make bouilli du québec

• Step 1
  Make a bouquet garni by combining thyme, whole cloves garlic, peppercorns and bay leaf in cheesecloth. Tie it up tightly with kitchen twine and set aside.
• Step 2
  In a large pot over medium-high heat, add olive oil and when hot, place blade steak and sear quickly, about 3 to 4 minutes per side. Add salted pork, bouquet garni and onions; add enough water to cover the ingredients. Bring to a boil, reduce heat to medium and simmer for 1 hour.
• Step 3
  30 minutes through cooking, add carrots and rutabaga. Make sure the ingredients are submerged and if not, add more water. Bring the mixture back to a simmer by increasing the heat to high and then return to medium heat.
• Step 4
  When the first hour is up, add cabbage and bring the mixture back to a simmer (increase then decrease heat); set the timer for another hour.
• Step 5
  When time is up, check if meat starts to break down and the cabbage starts to soften. If so, add green beans and potatoes and cook for another 30 minutes. Otherwise, add another 15 to 30 minutes before adding the last two ingredients. Serve with crusty bread and a little white vinegar. Makes 8 servings
• Step 6
  Note: Freezes very well. If there’s some leftover broth, keep it to make a soup
• Step 7
  To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=DB5UzUgWNds
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