Name: Boeuf bouilli (Boiled Beef for Summer Salads)
Yield: About 6 Servings.
Cuisine: France
Ingredients: Salt and freshly ground pepper to taste; 6 sprigs fresh parsley; 1 large onion stuck with 4 cloves; 3 to 6 carrots, trimmed and scraped, but left whole; 5 pounds beef bones, such as shin bones, cracked; 5 pounds lean brisket or boneless shin of beef; 4 cloves garlic, peeled; 2 bay leaves; 2 or 3 leeks, trimmed and tied together, optional; 3 large ribs celery, trimmed and broken in half; 2 small turnips, peeled, optional; ½ teaspoon dried thyme

Preparation info

About
6
Servings.

Difficulty
Easy

Appears in

A Feast Made for Laughter

By Craig Claiborne

Published 1982

About

Ingredients

5 pounds lean brisket or boneless shin of beef
5 pounds beef bones, such as shin bones, cracked

Method

Combine all the ingredients in a large kettle and add water to cover (about 1 gallon). Cook, carefully skimming the surface as necessary to remove foam and scum. After about 1 hour cover closely and continue cooking 1½ hours longer, or until the meat is tender.
Slice the beef for salad while the meat is still lukewarm. Use broth for soups.