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serving. This is a great way to use economical cuts of meat. Don't be misled by the name, though -
the meat should never actually be boiled, just simmered.
Directions
- If you are using water instead of stock, the flavor will be enhanced by browning the
beef, although this isn't absolutely necessary. Lightly salt and pepper the pieces of beef. Brown
them, if you choose to, in a small amount of cooking oil over medium-high heat.
To the
beef add the water or stock, bay leaves and a few grindings of pepper. Bring to a boil then reduce
the heat to maintain a low simmer.
After about 10 minutes, skim off any scum that has
surfaced. Partly cover the pot (lid slightly ajar) and check occasionally to see that a simmer is
maintained. After about 2 hours (beef should be getting tender) add the chicken pieces (skinned
or not, as you wish) and the sausage. Maintain the simmer. Check for doneness in about half an
hour. Chicken and beef should be very tender. If not, continue to simmer. If some pieces are done
and others not, remove the done ones while the rest finishes cooking.
When all is cooked,
use tongs or a slotted spoon to remove meat from liquid and spread it out in a shallow pan.
As soon as it is cool enough to handle, remove fat, bones and gristle and cut meat into bite-size
pieces. Remove as much fat as possible from the surface of the broth.
If you have time
at this point, chill the broth and skim the solidified fat from the surface.
While the
meat is cooling, cut up the carrots and onion and add to the broth. Raise the heat to medium-high.
Peel and cut the potatoes into about 1 inch pieces and add to the broth. Cut the cabbage
into narrow wedges and add to the broth. When the vegetables are as done as you want them, add
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