Entree: Canada – Quebec – Bouilli (Traditional Quebec boiled beef and root-vegetable pot served in its cooking broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) beef brisket or chuck, trimmed
- 1 lb (450 g) ham hock or smoked ham bone
- 8 cups (1.9 L) cold water
- 4 cups (960 ml) low-sodium beef or chicken stock (optional, may replace equal water)
- 2 medium onions, peeled and halved
- 8 medium carrots, peeled and cut into 2-inch (5 cm) pieces
- 6 medium potatoes, peeled and halved (about 2 lb / 900 g)
- 2 medium turnips or rutabagas, peeled and cut into chunks, approx. 1 lb (450 g)
- 1 small head green cabbage, cored and cut into 8 wedges, approx. 1 lb (450 g)
- 8–10 small pearl onions, peeled (or 1 cup / 150 g frozen pearl onions)
- 2 bay leaves
- 1 tbsp (15 ml) whole black peppercorns
- 2 tsp (10 g) kosher salt, plus more to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Rinse the beef and ham hock. In a large stockpot, combine beef, ham hock, cold water, and stock if using. Add halved onions, bay leaves, peppercorns, and 1 tsp (5 g) salt. Bring to a gentle boil over high heat, then reduce to a low simmer and skim any foam from the surface.
2. Simmer uncovered for 1.5 to 2 hours, or until the beef is approaching fork-tender. Add the turnips (or rutabagas) and pearl onions, simmer 20 minutes.
3. Add the carrots and potatoes and continue simmering another 15–20 minutes until vegetables are nearly tender.
4. Add the cabbage wedges in the last 10–12 minutes so they remain intact but cooked through. Taste the broth and season with remaining salt as needed.
5. Remove the pot from heat. Transfer beef and ham hock to a cutting board; slice the beef across the grain into serving portions and remove meat from ham hock, slicing or chopping as desired.
6. To serve, arrange slices of beef and ham on a platter, surround with the cooked root vegetables and cabbage, and ladle hot broth over or serve broth in bowls alongside. Garnish with chopped parsley.