Bouilli De Boeuf Et Legumes

Bouilli De Boeuf Et Legumes Recipe

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Vicki Butts (lazyme)


Boiled Beef and Vegetables

From Traditional Quebec Cooking by Micheline-Mongrain-Dontigny.


☆☆☆☆☆ 0 votes

25 Min
5 Hr
Stove Top


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

How to Make Bouilli De Boeuf Et Legumes


  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.

Printable Recipe Card

About Bouilli De Boeuf Et Legumes

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

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