Bouilli du Québec Recipe • Flavorful French Canadian Stew - Episode 452

beef brisket

🥗Healthier: lean beef

💰Cheaper: chicken thighs

Chicken thighs are more affordable and still provide a hearty flavor.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Instant mashed potatoes save time and cost.

cabbage

🥗Healthier: kale

💰Cheaper: green beans

Green beans are often less expensive and provide a different texture.

turnips

🥗Healthier: rutabaga

💰Cheaper: carrots

Carrots are usually cheaper and add sweetness.

Wrap the salted pork in cheesecloth and tie it with kitchen twine.

Make a bouquet garni with thyme, garlic, peppercorns, and bay leaf, tying it in cheesecloth.

In a large pot over medium-high heat, add a little olive oil and sear the blade steak for 3-4 minutes per side.

Add the quartered onion, salted pork, and bouquet garni to the pot.

Cover the ingredients with water (14 cups used) and bring to a boil.

Reduce heat to medium and simmer for 1 hour.

Prepare the cabbage by cutting off the stem and slicing it into quarters.

Peel and halve the rutabaga, then slice evenly.

Peel the carrots, cut off the ends, and slice into 3 equal pieces.

Peel the potatoes, cut them in half, and place in cold water to prevent browning.

After 30 minutes of cooking, add the carrots and rutabaga, ensuring they're submerged in water.

Increase heat to high to return to a simmer, then reduce to medium again.

After 1 hour, add the cabbage (instead of potatoes) and bring back to a simmer.

Cover to expedite the simmering process and set a timer for another hour.

Check the meat for tenderness after 60 minutes, it may take 30-40 minutes more.

In the last 30 minutes, add the green beans and technically the potatoes.

Ensure everything is submerged and cook until tender, adjusting heat as necessary.

Remove the bouquet garni and bones before serving.

Cooking Techniques

Equipment Needed

Spice Level: