Bouilli, or Pot-au-feu, is a French method of slowly boiling meat. It's an excellent way to cook cuts with silver skin, as the slow boiling process tenderizes the meat.
- 1 kg Beef Shoulder or Brisket
- Beef Tallow
- 250 ml Bone broth (prepared separately)
- 250 ml Cream
- 1 Cabbage
- Tomato extract (choose one with 100% tomato)
- Dried Tomato
- Garlic
- 2 Spring onions or chives
- 2 Tbsp Olive oil (optional)
- Paprika (optional)
- Bay leaves (optional)
- Melt the beef tallow in a cast iron pot.
- Sear the meat on all sides to form a crust, about 2-3 minutes per side.
- Season with salt and pepper.
- Cut the cabbage into 4 chunks and place them around the meat.
- Add the bone broth, tomato extract, garlic, and finely chopped spring onions to the pot.
- Let it simmer slowly over medium-low heat for 30 minutes.
- Add the dried tomatoes and olive oil, reduce the heat to low, and let it simmer gently for 2 hours.
- Stir the pot gently from time to time to ensure even cooking.
- Five minutes before serving, stir in the cream.
This dish can be served in two parts: first, a light broth or soup made from the bouilli juices and cream, followed by the meat and cabbage.
You can use a variety of meats with silver skin or connective tissue for this recipe, including pork, oxtail, sausages, or veal.