Creole Beef and Vegetable Bouilli

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This beef and vegetables dish with broth enhanced with the aromas of Louisiana cuisine is served in a large bowl.

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Creole Beef and Vegetable Bouilli

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.

portion Servings: 8

Preparation30 minsTotal3 hrs

 60 g salted pork
 1 tablespoon vegetable oil
 2 kg (4 lb) beef brisket or shoulder roast
 8 cups cold water
 2 onions, coarsely chopped
 2 carrots cut into 1 inch sections
 2 large celery ribs including leaves, coarsely chopped
 2 large tomato, peeled and coarsely chopped OR grosses tomates de saison pelées et hachées grossièrement OR 2 cups canned tomato, coarsely chopped
 2 large cloves of garlic, peeled
 3 sprigs of parsley
 1 large bay leave
 1 small sprig of fresh thyme OR 1/2 teaspoon dried thyme
 10 whole allspice
 10 whole black peppercorns
 1/2 teaspoon Cayenne pepper
 2 teaspoon of salt
 16 medium size carrots, peeled and cut in four
 16 small potatoes
 500 g (1 pound) wax or green beans (optional)
Horseradish Sauce (optional)
 4 tablespoon prepared horseradish
 1 tablespoon creole mustard or half Dijon half Meaux mustard
 1 tablespoon freshly squeezed lemon juice
 1/2 teaspoon salt
 1 tablespoon fresh chopped parsley
 1 pinch of sugar
 1/2 cup heavy cream (35%)

1

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.

2

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.

3

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.

4

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.

5

In the meantime, if you wish, prepare the horseradish sauce and set aside in the refrigerator.

6

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.

7

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.

Sauce au raifort
8

In a small bowl, combine the horseradish, mustard, lemon juice, salt, parsley and sugar.

9

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

 60 g salted pork
 1 tablespoon vegetable oil
 2 kg (4 lb) beef brisket or shoulder roast
 8 cups cold water
 2 onions, coarsely chopped
 2 carrots cut into 1 inch sections
 2 large celery ribs including leaves, coarsely chopped
 2 large tomato, peeled and coarsely chopped OR grosses tomates de saison pelées et hachées grossièrement OR 2 cups canned tomato, coarsely chopped
 2 large cloves of garlic, peeled
 3 sprigs of parsley
 1 large bay leave
 1 small sprig of fresh thyme OR 1/2 teaspoon dried thyme
 10 whole allspice
 10 whole black peppercorns
 1/2 teaspoon Cayenne pepper
 2 teaspoon of salt
 16 medium size carrots, peeled and cut in four
 16 small potatoes
 500 g (1 pound) wax or green beans (optional)
Horseradish Sauce (optional)
 4 tablespoon prepared horseradish
 1 tablespoon creole mustard or half Dijon half Meaux mustard
 1 tablespoon freshly squeezed lemon juice
 1/2 teaspoon salt
 1 tablespoon fresh chopped parsley
 1 pinch of sugar
 1/2 cup heavy cream (35%)

Directions

1

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.

2

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.

3

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.

4

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.

5

In the meantime, if you wish, prepare the horseradish sauce and set aside in the refrigerator.

6

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.

7

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.

Sauce au raifort
8

In a small bowl, combine the horseradish, mustard, lemon juice, salt, parsley and sugar.

9

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.

Creole Beef and Vegetable Bouilli

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