Boiled

Origin of boiled

The word bouilli certainly comes from dinner boiled, the name of a traditional dish from the Grand Pré region. It was served by women on the road leading from Grand-Pré to the colonies in the 18th century. Most of the ingredients needed for its preparation were indeed on the supply list of the deportation ships. These are cabbage, turnips and corned beef. The current recipe now uses salt pork in addition to fresh beef. This main dish of Acadian cuisine is still widely consumed in southeastern New Brunswick. In Quebec, every household knows this dish. It's a must-have when visiting grandparents in the winter.

Boiled recipe

Ingredients for 8 people

• 1.5 kg of beef (paleron, breast, bone - especially marrow for more taste)
• 300g salted bacon
• 400g green beans
• 5 large carrots
• 4 potatoes
• 2 large turnips
• 1 small white cabbage
• 2 cloves garlic
• 3 cloves
• 1 bouquet garni
• Salt and pepper seasoning

Preparation :

Cut the meat into pieces. In a large pot, heat oil over high heat.

Sear the pieces of meat on all sides. Add the salted bacon in pieces, the bouquet garni and cover with water. It should be 2.5 cm above the meat. Cook over low heat and covered, but with a small opening to let the steam escape and prevent it from boiling.

Make sure there is always water in the pot, even if it means adding more during cooking.

Peel the vegetables. Cut the cabbage and turnips into large chunks, but leave the potatoes, carrots and onions whole. Prick the onions with the cloves. Make several big bundles with the green beans and tie them with food string to prevent them from scattering in the pot while cooking.

Make sure the meat is still covered with water and place all the vegetables - except the green beans - on top. Season with salt and pepper and cover, always leaving a small opening. Let cook for 30 minutes. Then add the packets of green beans on top and cook for another 30 minutes. The broth is ready when the beef frays easily. Remove the cloves from the onions. Serve with a little broth, as well as baked white, butter and pickles.