It’s one of the most beloved cookbooks of the country, the one you find on your dining table, or tucked away in your kitchen drawer.
But what are its secrets and what’s in it for you?
We caught up with author Brian Lacey to find out, and how it got its start.1.
What is Boiling Springs?
Boiling springs is an old name for a series of wells in the hills of northern Louisiana, the first to be used in the US by the French, and the one that sparked the craze for this traditional dish of beef and vegetables.
Boiling Springs has a history dating back to the early 19th century, when French settlers brought a few of the wellheads in to make charcoal.
In the late 19th and early 20th centuries, the wells were abandoned and the river was polluted by chemicals.
The wellhead sites were cleaned, but the process created a deep underground well where there’s an almost perfect pH level for carbonate, which helps dissolve limestone.
The waters of the river were slowly poisoned, as it was thought to kill off the algae that thrived there, and that was one of its major advantages.
Boil springs were named after a French explorer who went there and reported back that the water was so rich in carbonate that it could be boiled and used for charcoal.
That was how they started to get it.2.
How to boil a leg of beef in a pot: 1.
Wash the leg of your choice.2a.
Boil water for about 15 minutes.3a.
Remove from heat.4b.
Remove all but 1 inch of the fat from the top of the meat.5b.
Place the leg in the boiling water and let it boil for about 10 minutes.7a.
Place on a cutting board and cook for 3 to 5 minutes on medium heat.7b.
Transfer to a paper towel-lined plate.8a.
Put the plate on the stove and cook the other side for 10 minutes on low heat.9b.
Take off the paper towel and carefully slice off any fat that sticks to the bone.10c.
Remove the leg from the pot and discard any bone fragments.11d.
Add to a soup pot.12.
Boiling the meat for the next day.