bouilli de boeuf et legumes

Name: Bouilli De Boeuf Et Legumes
Prep time: 25 min
Cook time: 5 h
Yield: 8
Cuisine: Canadian
Ingredients: 4 pound(s) beef shoulder (chuck or blade); 4 - whole peppercorns; 8 cup(s) cold water; 1 - carrot, unpeeled; 1 large onion; 1/4 teaspoon(s) dried thyme; 1 - bay leaf; 2 teaspoon(s) salt; 1 slice(s) salt pork, optional; 8 - carrots, peeled; 1 pound(s) green beans or wax beans; 8 - potatoes; 1 small turnip, sliced (1-inch thick slices); 1 - green cabbage, quartered

7 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Jul 10, 2015

Boiled Beef and Vegetables From Traditional Quebec Cooking by Micheline-Mongrain-Dontigny.

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prep time 25 Min

cook time 5 Hr

method Stove Top

yield 8 serving(s)

Ingredients

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

How To Make bouilli de boeuf et legumes

Step 1

In a large kettle, bring water to boil.

Step 2

Add peppercorn, unpeeled carrot, onion, thyme, bay leaf and salt. Boil for 5 minutes.
Step 3

Add beef and salt pork to the broth; cover and simmer 4 hours or until meat is tender.
Step 4

One hour before the end of cooking, add carrots, beans, potatoes and turnip to the kettle.
Step 5

Half an hour before the end of cooking, add cabbage to the "bouilli".
Step 6

"Bouilli" will keep well for 5 days in the refrigerator.
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