French · Dinner
Beef and Vegetable Boiled Dinner (High-Protein)
French-style boiled dinner featuring beef brisket and beef sausage simmered with cabbage, carrots, potato and leeks in a herb-scented broth, finished with a butter bean stir-in for extra protein. Served with Dijon mustard and coarse salt alongside a bowl of the vegetables and broth.
$7
20 minsPrep
105 minsCook
125 minsTotal
EasyLevel
Nutrition per serving
598Calories
61.2gProtein
19.8gFat
44.6gCarbs
9.4gSugar
9.8gFiber
2168mgSodium
147mgChol
7.3gSat Fat
1875mgPotassium
135mgCalcium
6.9mgIron
4.1mcgVitamin B12
49mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Trim the beef brisket of excess fat and cut into 2 chunks. Halve the carrot, leek, potato and celery. Cut the cabbage into 2 wedges, keeping the core intact.
2
Simmer
Place brisket and beef sausage in a medium pot, cover with beef stock and water. Add bay leaf, thyme and black pepper. Bring to a boil over high heat, then skim off grey foam for 5 minutes until mostly clear.
3
Simmer
Add carrot, leek, celery and potato to the pot. Cook over medium heat for 20 minutes until the potato is tender when pierced with a knife.
4
Simmer
Nestle cabbage wedges into the broth. Cover and cook 10 minutes over medium-low heat until the cabbage core is tender but holds its shape.
5
Simmer
Stir in butter beans and salt. Simmer uncovered over low heat for 3 minutes until beans are heated through.
6
Plate
Lift brisket, sausage and vegetables into a wide bowl. Ladle over hot broth, scatter with parsley and serve with Dijon mustard on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef brisket, trimmed and cut into 2 chunks
- 5 oz140g beef sausage
- 3 oz180g butter beans, cooked
- 2 1/2 cups600ml beef stock
- 1 cup240ml water
- 7 oz200g green cabbage
- 4.2 oz120g carrot
- 3 1/2 oz100g leek
- 7 oz200g potato
- 2 oz60g celery
- 22 bay leaf
- 8 sprigs8 sprigs fresh thyme
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp salt
- 2 tsp2 tsp Dijon mustard, for serving
- 2 tsp2 tsp fresh parsley, for serving
