Bouilli du Québec
This Bouilli du Québec is a healthy and wholesome stew. With a variety of fresh and tasty ingredients, it's a great recipe to enjoy!
Ingredients
- 12 ounces (300g) salted pork Footnote #1
- 1 large sprig of thyme
- 3 large whole cloves garlic, peeled
- 1/4 tsp. whole mixed peppercorns
- 1 large bay leaf
- 1 tbsp. olive oil tips & tricks
- 2 1/2 lbs. (1.164 kg) beef blade steak bone-in
- 1 large white onion, quartered
- 12 to 14 cups water, or as needed Footnote #2
- 1 large rutabaga, peeled, halved and sliced tips & tricks
- 5 large carrots, peeled
- 1 large green cabbage, ends removed and quartered
- 3 to 4 large potatoes, peeled
- 1 lb. green beans Footnote #3
Directions
- Make a bouquet garni by combining thyme, whole cloves garlic, peppercorns and bay leaf in cheesecloth. Tie it up tightly with kitchen twine and set aside.
- In a large pot over medium-high heat, add olive oil and when hot, add 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 the heat to medium and simmer for 1 hour.
- Halfway through cooking, 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 returning to medium heat.
- When the first hour is up, add cabbage and bring the mixture back to a simmer (increase the heat then decrease it); set the timer for another hour.
- When the time is up, check if the 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, cook for another 15 to 30 minutes before adding the last two ingredients. Serve with crusty bread and a little white vinegar (*see footnote #4).
Notes
Footnote #1: Usually, we add a whole piece of salted pork but when I bought it, I didn't realize it was sliced so if yours is like mine (sliced), wrap it tightly in a cheesecloth and tie it up with kitchen twine.
Footnote #2: When the meat is seared and the onions, bouquet garni and salted pork are in, cover the ingredients with just enough water. In my case, I needed about 12 cups.
Footnote #3: I love a mix of green and yellows beans. Unfortunately, the yellow beans are almost impossible to find here in British Columbia but if you do find some, I highly suggest adding both.
Footnote #4: It freezes very well. If there’s some leftover broth, keep it to make a quick soup (tomato juice, tomatoes, carrots, onions, celery and zucchini – cook and add pasta just before serving).