Boeuf bouilli

Boiled Beef for Summer Salads

Preparation info
  • About


    • Difficulty


Appears in
A Feast Made for Laughter

By Craig Claiborne

Published 1982

  • About


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


  1. 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.
  2. Slice the beef for salad while the meat is still lukewarm. Use broth for soups.