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This recipe, a French Canadian traditional dish called 'pot-au-feu' or 'bouilli', is at its best towards the end of August, during the harvest season.
'Bouilli' is at its best towards the end of August, during the harvest season.
It is also possible to prepare this recipe along with a large whole hen [more fat] or chicken, even whole chicken breasts wrapped in cotton cheese cloth.
Freeze remaining cooled broth for a later use, in soups for example.
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- 4 large potatoes
- 2 large onions
- 8 large carrots
- 1 large turnip
- 1 large cabbage
- 1 pound [454 g] wax beans
- 1 pound [454 g] string beans
- 1/2 pound [227 g] lean salt pork [nice pink color]
- 1 at least 4 pounds [2 kg] piece beef round or rump
- 4 ears corn-on-the-cob, leaves and hair removed
- Cold water
- Salt and pepper, to taste
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- Peel potatoes, onions, carrots and turnip; reserve potatoes, carrots and turnip into cold salted water.
- Half or quarter cabbage according to the size; rinse then reserve separately into cold salted water.
- Cut off both ends of wax and green beans.
- Tie wax and green beans separately into small bundles using sewing thread or into cotton cheese cloth.
- Rinse salt pork and piece of meat under cold running water.
- Cut turnip and cabbage into four wedges.
- Transfer all ingredients, except corn-on-the-cob, into a really large casserole.
- Generously cover with cold water, almost up to the rim; salt, pepper and bring to a boil.
- Cover partly, lower heat and leave to simmer over low heat for 5 to 6 hours, until all ingredients are very well-done, adding more water whenever needed.
- Thirty [30] minutes before serving, add corn-on-the-cob.
- Serve beef and salt pork, along with vegetables, sprinkled with a little of cooking broth
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