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A traditional Newfoundland boiled dinner of gently simmered salt beef, cabbage, root vegetables, potatoes, and peas, served with rich cooking-broth gravy.
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Image générée par IA
Starting the salt beef in plenty of water draws out excess salt while creating a savory broth. Adding each vegetable according to its cooking time preserves distinct textures and lets the cabbage absorb the seasoned stock.
Refrigerate meat, vegetables, and gravy in separate airtight containers within 2 hours. Use within 3 days, or freeze for up to 2 months.
Reheat the beef and vegetables gently in a covered saucepan with a splash of broth until steaming hot throughout, reaching 74°C if reheating leftovers. Warm the gravy separately.
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A deeply savory Canadian pork hock stew with tender meat, root vegetables, and a lightly spiced brown gravy. Slow simmering extracts richness from the hocks while cinnamon and clove add the characteristic warmth of a traditional Québécois-style preparation.
A comforting Acadian chicken stew with tender meat, potatoes, carrots, and celery in a gently savory herb broth. Simmering the vegetables in the seasoned stock creates the homespun character of this Canadian classic.
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Tender beef-and-pork meatballs simmered with potatoes, carrots, and peas in a savory brown gravy. This comforting Quebec-inspired stew is hearty, practical, and ideal for a family dinner.
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Tender, savory Canadian salt cod fish cakes with fluffy potato, fresh herbs, and a crisp golden crust. Soaking the cod first gives the cakes a balanced seasoning and clean ocean flavor.
A traditional Acadian Canadian casserole of savory chicken layered with freshly grated potatoes, slowly baked until the top is golden and the center is tender and custardy. The potato juices help create its distinctive hearty texture.
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A deeply savory French stew of seared beef, red wine, pearl onions, mushrooms, and carrots, slowly simmered until tender and glossy. It is even better made a day ahead.
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A classic French-inspired braise of browned beef, sweet carrots, pearl onions, and thyme simmered until tender in a glossy red wine sauce. It is deeply savory, comforting, and even better the next day.
A deeply savory Polish hunter’s stew of sauerkraut, fresh cabbage, pork, smoked sausage, mushrooms, and prunes, slowly simmered until the flavors become rich, rounded, and beautifully cohesive.