Pot-au-Feu
But with a Vietnamese-American plot twist.
After a few weeks of long set days sandwiched between travel, my body was pleading for something home-cooked and somewhat simple. I couldn’t stop thinking about this lambs’ head soup I had at Cafe Mutton - which I know sounds fucking insane and the opposite of “simple,” but it was basically lamb broth with rustic chunks of potato, carrot, cabbage and face meat. I decided to go with grass-fed beef for this recipe which takes us into Pot-au-Feu territory. Basically, we’re slowly simmering beef and veg (classic Pot-au-Feu) and seasoning with fish sauce and tamari (my Vietnamese-American plot twist). An easy, one-pot recipe that will warm your heart and help your digestion. Lord knows we need it this holiday season!
POT-AU-FEU (SERVES 4)
1 LB grass-fed beef, stew meat
3 medium carrots, skinned and chopped into 2 inch pieces
4 large garlic cloves, peeled and quartered
4 cups beef or chicken stock
4 cups water
1 dried bay leaf
1 small leek, halved lengthwise and chopped into 1 inch pieces1
1 small cabbage, quartered and chopped into 2 inch pieces2
1 TBSP fish sauce3
1 TBSP tamari
1-2 TBSP sherry vinegar (check the footnote for my latest obsession)4
Italian parsley, finely chopped (to garnish)
Garlic oil, drizzle (to garnish) *recipe at the end
In a large cast iron pot (mine holds 5.5 quarts), heat up 2 TBSP of olive oil on medium-high heat. Brown the beef on all sides and generously season with salt.
Add the carrots, garlic cloves and half the amount of leek. Season with salt and stir to combine.
Add the stock, water and dried bay leaf. Bring to a boil.
Once you’ve reached a rolling boil, reduce the heat to simmer and cover with a lid.
Simmer for about 3-4 hrs until the beef is tender.
Add in the remaining leek and cabbage and bring to a boil. Cover with a lid and cook on low heat to soften the leek and cabbage (about 10 minutes).
Uncover and season with fish sauce and tamari. Bring it up to a boil (if it isn’t already) and give the fish sauce a couple minutes to cook out it’s funkiness before tasting.
Add the vinegar in 1/2 TBSP increments to taste.
Serve it up in a shallow bowl and garnish with parsley and garlic oil (optional).
GARLIC OIL (& GARLIC CONFIT)
Pre-heat the oven to 250* F. In a small oven-safe ramekin (or small bowl), place 8 large whole/peeled garlic cloves and cover with olive oil until fully submerged. Place the ramekin on a small, foil-lined baking sheet for easy transfer and clean up. Bake for about 2 hrs until the garlic is golden. Remove and let the oil cool to room temperature before serving. 5
SERVE ALONGSIDE
Toasted baguette with butter or garlic bread
A juicy Pinot Noir or Barolo
There can be a lot of dirt hiding in the leeks. I suggest washing thoroughly after you cut into pieces
I only used about 3/4 of the cabbage
I like Red Boat or Three Crabs
What to do with the garlic confit? Spread it on some bread with butter and salt :)