Bouilli Du Québec

Bouilli Du Québec

Bouilli is a classic Québécois dish that is similar to the famous French pot-au-feu, made with cuts of beef and vegetables such as carrots, turnips, cabbage, and potatoes.

The combination of those ingredients is slowly simmered in a herb-flavored broth until the meat is tender and the broth becomes full of flavor.The name of the dish literally means boiled

RECIPE INGREDIENTS

12 oz salted pork

1 sprig of thyme

3 whole cloves garlic, peeled

1/4 teaspoon whole mixed peppercorns

1 bay leaf

1 tablespoon olive oil

2 1/2 lb beef blade steak bone-in

1 white onion, quartered

12 to 14 c water, or as needed

1 rutabaga, peeled, halved and sliced

5 carrots, peeled

1 green cabbage, ends removed and quartered

3-4 potatoes, peeled

1 lb green beans

DIRECTIONS ON HOW TO MAKE BOUILLI DU QUÉBEC

Combine thyme, whole cloves garlic, peppercorns and bay leaf in cheesecloth. Tie it up tightly with kitchen twine and set aside(bouquet garni)

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.

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. 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

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.

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Bouilli Du Québec

Bouilli is a classic Québécois dish that is similar to the famous French pot-au-feu, made with cuts of beef and vegetables such as carrots, turnips, cabbage, and potatoes.

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Course Main Course

Ingredients

  

• 12 oz salted pork
• 1 sprig of thyme
• 3 whole cloves garlic peeled
• 1/4 teaspoon whole mixed peppercorns
• 1 bay leaf
• 1 tablespoon olive oil
• 2 1/2 lb beef blade steak bone-in
• 1 white onion quartered
• 12 to 14 c water or as needed
• 1 rutabaga peeled, halved and sliced
• 5 carrots peeled
• 1 green cabbage ends removed and quartered
• 3-4 potatoes peeled
• 1 lb green beans

Instructions

 

• Combine thyme, whole cloves garlic, peppercorns and bay leaf in cheesecloth. Tie it up tightly with kitchen twine and set aside(bouquet garni)
• 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.
• 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. 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
• 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.