Boiled Beef, French Style (Boeuf Bouilli a la Française) recipe
ingredients
1.5 kg thick flank or brisket
2 celery, tied in bundles
250 g button onions
250 g carrots (barrel-shaped)
5 leeks
500 g cabbage (tied)
200 g turnips (barrel-shaped)
2 celery, tied in bundles
250 g button onions
250 g carrots (barrel-shaped)
5 leeks
500 g cabbage (tied)
200 g turnips (barrel-shaped)
tied in a piece of muslin
12 peppercorns
1 bayleaf
1 sprig thyme
4 cloves
4 juniper berries
1 bayleaf
1 sprig thyme
4 cloves
4 juniper berries
accompaniments
salt
gherkins
sea salt or coarse salt
French mustard
gherkins
sea salt or coarse salt
French mustard
method
1. Place the prepared meat in a deep pan of boiling salted water. Bring back to the boil and skim thoroughly.
2. Add the bag of flavourings and salt and simmer gently for 2 hours.
3. Add the vegetables according to the time they take to cook: first the celery, then button onions, carrots, leeks, cabbage and turnips.
4. When cooked, transfer the meat to one saucepan and the vegetables to another with a little of the cooking liquid. Discard the bag of flavourings,
5. Carve the meat into slices 3 - 4 mm thick across the grain at an angle of 45°. Arrange on a dish, garnish with the vegetables and moisten with cooking liquid.
6. Serve with dishes of gherkins, coarse salt and French mustard.
2. Add the bag of flavourings and salt and simmer gently for 2 hours.
3. Add the vegetables according to the time they take to cook: first the celery, then button onions, carrots, leeks, cabbage and turnips.
4. When cooked, transfer the meat to one saucepan and the vegetables to another with a little of the cooking liquid. Discard the bag of flavourings,
5. Carve the meat into slices 3 - 4 mm thick across the grain at an angle of 45°. Arrange on a dish, garnish with the vegetables and moisten with cooking liquid.
6. Serve with dishes of gherkins, coarse salt and French mustard.
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more information
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