Bouilli (Boiled Beef) | Terroir Fribourg
Preparation Bring cold water with marrow bones to a boil. Add the meat, skim off the foam thoroughly, then add the clove-studded onion, salt, peppercorns, and b
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Cooking tools:
- Stockpot
- Pot
- Spider strainer
- Chef's knife
- Cutting board
- Peeler
- Fine-mesh sieve
- Ladle
- Serving platter
- Serving bowl
- Mixing bowl
- Stove
- Spoon
- Slotted spoon
- Tongs
- Colander
- Butcher's twine
- Saucepan
Ingredients
- 3 liters cold water
- 2 marrow bones or other soup bones
- 1 1/2 kg boiling beef (shoulder, chuck, shank, or brisket)
- 1 whole onion with cloves (unpeeled)
- 1 bouquet garni
- Salt and peppercorns
- 3 to 4 carrots
- 1 celeriac (celery root)
- 1 turnip
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