Many traditional Louisiana dishes are similar to typical Quebec dishes. Lovers of boiled beef with vegetables will love this version of Louisiana cuisine with its captivating aromas.
It’s delicious with or without the horseradish side sauce. If you serve it with the sauce tell your guests that you are offering them a little lagniappe, a Louisiana expression used when offering something extra.
You can also add a small peeled turnip cut into thick slices and green cabbage cut into quarters when cooking the vegetables. Leftover broth is perfectly seasoned to make a great vegetable soup.
Servings: 8
Put the salted bacon in a small saucepan. Cover with cold water, bring to a boil and immediately remove the pot from the heat. Drain, rinse with cold water and drain again.
In a large saucepan, heat the oil and cook the slices of salted bacon for a few minutes until golden brown and the fat is melted. Reserve.
Cook the piece of beef in the fat until it is browned on all sides. Add cold water, bring to a boil, reduce the heat and skim off the residue that forms on the surface if necessary.
Add the salted pork, onions, chopped carrots, celery, tomatoes, garlic, sprigs of parsley, bay leaf, thyme, allspice, peppercorns, cayenne pepper and salt. Cover and simmer 2 to 3 hours until the beef is tender. When a two-pronged butcher's fork comes out easily from a cut of beef, it's done.
In the meantime, if you wish, prepare the horseradish sauce and set aside in the refrigerator.
When the beef is cooked remove from the pan, cover with aluminum foil and set aside. Strain the broth and return it to the pot. Add the carrots, potatoes and beans. Bring to a boil, reduce heat and simmer for 30 to 45 minutes or until vegetables are tender.
Return the beef to the pot and reheat a few minutes before serving. Cut the beef into 1-cm (½-inch) thick slices and place each serving in a deep serving bowl. Garnish with vegetables and pour some cooking juices. If necessary, place the bowl of horseradish sauce on the table to enjoy the beef bites.
In a small bowl, combine the horseradish, mustard, lemon juice, salt, parsley and sugar.
In a second bowl, whip the cream. Using a spatula, mix cream in first mixture, folding with a spatula. Refrigerate one hour before serving.In a second bowl, whip the cream. Using a spatula, gradually incorporate the first cream mixture. Refrigerate one hour before serving.
Ingredients
Directions
Put the salted bacon in a small saucepan. Cover with cold water, bring to a boil and immediately remove the pot from the heat. Drain, rinse with cold water and drain again.
In a large saucepan, heat the oil and cook the slices of salted bacon for a few minutes until golden brown and the fat is melted. Reserve.
Cook the piece of beef in the fat until it is browned on all sides. Add cold water, bring to a boil, reduce the heat and skim off the residue that forms on the surface if necessary.
Add the salted pork, onions, chopped carrots, celery, tomatoes, garlic, sprigs of parsley, bay leaf, thyme, allspice, peppercorns, cayenne pepper and salt. Cover and simmer 2 to 3 hours until the beef is tender. When a two-pronged butcher's fork comes out easily from a cut of beef, it's done.
In the meantime, if you wish, prepare the horseradish sauce and set aside in the refrigerator.
When the beef is cooked remove from the pan, cover with aluminum foil and set aside. Strain the broth and return it to the pot. Add the carrots, potatoes and beans. Bring to a boil, reduce heat and simmer for 30 to 45 minutes or until vegetables are tender.
Return the beef to the pot and reheat a few minutes before serving. Cut the beef into 1-cm (½-inch) thick slices and place each serving in a deep serving bowl. Garnish with vegetables and pour some cooking juices. If necessary, place the bowl of horseradish sauce on the table to enjoy the beef bites.
In a small bowl, combine the horseradish, mustard, lemon juice, salt, parsley and sugar.
In a second bowl, whip the cream. Using a spatula, mix cream in first mixture, folding with a spatula. Refrigerate one hour before serving.In a second bowl, whip the cream. Using a spatula, gradually incorporate the first cream mixture. Refrigerate one hour before serving.
