Rib-Sticking Meat and Potatoes Hot Pot
French sauces lend flavor to this simple home-cooked dish. Feel free to add or substitute other vegetables.
INGREDIENTS | SERVES 4–6
- Honey Mustard Sauce
- 6 ounces spinach leaves
- 4 garlic cloves
- 2 pounds beef sirloin steak
- Simple Beef Broth
- 4 small potatoes
- Béarnaise Sauce
- 2 carrots
- Aioli
Warm the honey mustard sauce over low heat. Cut the meat into thin strips.
Wash the potatoes and cook in boiling salted water until tender but not soft. Wash the carrots, peel, and cut lengthwise into thin slices. Blanch briefly in boiling water and drain thoroughly. Wash the spinach leaves and drain thoroughly. Smash and peel the garlic cloves.
Heat the broth with the garlic cloves on the stove and bring to a boil. Add the spinach and bring to a boil again. Transfer enough broth to fill the fondue pot about ⅔ full. Set the fondue pot on the burner, with enough heat to keep the broth simmering throughout the meal. (Keep the remaining broth warm on the stove to use as needed.)
Ladle a small portion of the broth with spinach into the soup bowls. Invite guests to use chopsticks or dipping forks to cook the beef and remaining vegetables in the hot pot. Dip the cooked beef in the dipping sauces, or enjoy with the bowls of broth.
Oil Safety
For safer cooking, never fill a fondue pot to the top with oil. Instead, fill the pot roughly halfway. At the table, make sure the fondue pot is securely attached to the stand. If the pot has a metal collar, be sure to use it — the collar catches splattering oil. Moreover, most collars have metal inserts to hold the dipping forks. This prevents guests from having to lean over the fondue pot while cooking their food.
