Belgian Beef Bouillon with Potatoes
Hailed by the New York Times as "One of the year's more engaging cookbooks" The Ellis Island Immigrant Cookbook is one of the most popular items on Save Ellis Island’s website Shop.
Today we're sharing a recipe in the book for beef bouillon with potatoes. It comes from Dolores Bultinck of Moline, Illinois. Her mother, Martha Bultinck-Clybouw, was born in Waardamme, West Flanders, Belgium. She came to America through Ellis Island in 1926. She brought this recipe with her.
Belgian Beef Bouillon with Potatoes
2-3 lbs. pot roast (soup meat or short ribs)
Potatoes
Salt
Parsley
- Boil beef in 2 quarts of water, slowly, until well done (about 2 hours).
- Remove meat. Measure out 2 to 3 cups of beef bouillon. Use the remainder for soup.
- Cook potatoes in the 2-3 cups of bouillon.
- Add salt and parsley.
- When potatoes are done, drain and save bouillon.
- Mash the potatoes and then add bouillon.
- Serve the beef with the potatoes.
Enjoy!
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