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

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Recipe by

Vicki Butts (lazyme)

@lazyme5909

Grapeview, WA

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

yield 8 serving(s)

prep time 25 Min

cook time 5 Hr

method Stove Top

Ingredients For bouilli de boeuf et legumes

4 lb

beef shoulder (chuck or blade)
4

whole peppercorns
8 c

cold water
1

carrot, unpeeled
1 lg

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 sm

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.
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bouilli de boeuf et legumes

Ingredients For bouilli de boeuf et legumes

How To Make bouilli de boeuf et legumes

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