Name: Bouilli or pot au feu québécois
Total time: 210 min
Cuisine: Québécoise
Ingredients: 1 kilo chuck roast, bottom sirloin flap, oxtail or brisket; 300 g salted pork (pancetta); 10 carrots; 400 g green beans (pack of 10 in string); 2 rutabaga or turnip; 3 onions; 1/2 white cabbage; 4 potatoes; 1 garlic clove (*optional); 1 bouquet garni; 3 cloves; salt and pepper

Québécoise

Start by searing the two pieces of seasoned meat with a bit of clarified butter or olive oil in a big Iron Cast pot, high heat until brown on each side.

Add the bouquet garni and cover the piece of meat (2cm over) with water.

Let simmer for two and a half hours, covered (leaving a small opening to let the heat escape and prevent the stew from boiling), making sure there is always water in the pot.

Cut all the veggies into thick pieces, except the carots, potatoes and onions (with cloves stuck in them) whole.

Add all the veggies, except the green beans, on top of the meat and make sure there is always enough water to cover the pieces of meat, salt and pepper, cover and simmer for another 30 minutes.

Make little bundles with the green beans and attach them with the help of a string, add them on top of the stew, cover, simmer 30 more minutes.

Check and adjust the seasoning (salt and pepper).

Bouilli or pot au feu québécois

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