Bouilli de Légumes
A late-summer boiled dinner of salt beef and whatever the garden gives — cabbage, beans, carrots and potatoes.
- Prep
- 25 min
- Cook
- 150 min
- Total
- 175 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Very large pot
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 18 g
- carbs
- 34 g
- protein
- 30 g
- calories
- 420
Instructions
- 1
Cover the salt beef with cold water, bring to the boil and drain if it is heavily cured.
- 2
Cover again with fresh water, add the onions and savory and simmer for 1 hour 30 minutes.
- 3
Add the turnip and carrots and cook 20 minutes.
- 4
Add the potatoes and cook 15 minutes.
- 5
Add the cabbage and beans and cook 12 minutes more until everything is tender.
- 6
Lift everything onto a platter, moisten with broth and serve with mustard.
Chef's tips
Add vegetables in order of cooking time or you will serve mush and raw pieces together.
Ingredient substitutions
- salt beef brisket → a smoked ham hock or fresh brisket with extra salt
Storage
Keeps 3 days refrigerated in its broth.
Common mistakes to avoid
- •Adding everything at once
- •Boiling hard so the beef toughens
Serving suggestions
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