bouilli
Simmered meat dish
Bouilli is a French culinary term for boiled beef, typically referring to meat that has been simmered slowly in water or broth until tender.
The word comes directly from the French verb meaning "boiled." In traditional French cooking, bouilli often appears as the meat component of pot-au-feu, where it emerges flavorful but somewhat dry after giving up its juices to the broth.
The bouilli was served with coarse salt and mustard.
French boiled beef dinner
- beefBovine meat for eating
- brothClear simmered meat liquid
- carrotsEdible orange taproots
- turnipsEdible bulbous root crop
onions · celery · marrowbone · parsley · thyme · bayleaf · casserole · simmer
Goods kept for sale
- consomméClarified, concentrated stock
- liquidFree-flowing substance
- gelatinousViscous and semisolid
- umamiFifth taste sensation
aromatic · infusion · reduction · clarified · extract · base · marrow · bones
Promoting health through food
- wholesomeConducive to well-being
- robustStrong and durable
- fillingMaterial placed within
- satisfyingProducing fulfillment or pleasure
comforting · rich · substantial · nutritious · fortifying · warming · homestyle · rustic
Informal small restaurant
- brasserieInformal French restaurant
- gastronomyScience of fine dining
- ProvenceSoutheastern French region
- LyonMajor French city
Bordeaux · rustic · grandmother · Sunday dinner · farmhouse · provincial · traditional · bourgeois
pot-au-feu
French boiled beef dinner
turnips · onions · celery · marrowbone · parsley · thyme · bayleaf · casserole · simmer · braise
stock
Goods kept for sale
- consomméClarified, concentrated stock
- liquidFree-flowing substance
- gelatinousViscous and semisolid
umami · aromatic · infusion · reduction · clarified · extract · base · marrow · bones · vegetables
nourishing
Promoting health through food
satisfying · comforting · rich · substantial · nutritious · fortifying · warming · homestyle · rustic · palatable
bistro
Informal small restaurant
- brasserieInformal French restaurant
- gastronomyScience of fine dining
- ProvenceSoutheastern French region
Lyon · Bordeaux · rustic · grandmother · Sunday dinner · farmhouse · provincial · traditional · bourgeois · home cooking
- bouillon cubesCompressed dehydrated broth
- beef bouillonClarified cattle meat broth
- cuir bouilliHeat-treated leather, rigid