Yield: 8 servings
|1.00 pounds||beef round|
|1½ pounds||pork loin|
|2½ pounds||fryer chicken|
|1.00 pounds||hot italian sausage|
|¼ pounds||bacon; in one piece|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|4.00||turnips; peeled, quartered|
|3.00||carrots; peeled, chopped|
|1.00 pounds||new potatoes; quartered|
|1.00 small||cabbage; cut into wedges|
|¼ cup||chopped parsley|
|4.00 cup||saffron rice|
In a large sauce pan, add the beef, pork, chicken, sausage, chorizo, bacon, bouquet garnis, bay leaves and water. Season with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook for about 1½ hours or until the meat is tender. Remove the meat from the pan and set aside. Add the turnips, carrots, and potatoes.
Bring the liquid back to a boil and reduce to a simmer. Cook for 20 minutes. Add the cabbage and continue to cook for 30 minutes. Slice the beef, pork loin, sausage and chorizo, ½-inch thick. Dice the bacon. In a hot saute pan, render the bacon until crispy. About 5 minutes before the cabbage is done, return the beef, pork, chicken and sausages to the pot. Stir in the parsley and re-season if needed.
Serve the boil with saffron rice. Garnish with crispy bacon. This recipe yields 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A14 broadcast 02-11-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
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