Set and forget before going to work and come home to a warm, comforting meal! This twist of a pot-au-feu brings a light, aromatic hint of lemongrass, ginger, and fennel, making it a nourishing family-friendly recipe that both adults and little ones can enjoy.
The gentle flavors and tender vegetables give the broth a sweetness making it especially suitable for fussy toddlers who may be reluctant to try new foods. Serve it with thin brown rice noodles or soft rice for an easy-to-eat, kid-friendly option. Plus, the lemon-fish sauce dip adds a fun “dip-dip” element, which even picky eaters will love!
Top Tip: Make extra (or double the meat with some broth)! Once cooled down, pop it in a large glass tupperware container for an easily reheated dinner, when you have a busy day or, don’t feel like cooking!
Ingredients | Serves 4
1.5 kg beef short ribs
1 beef shin bone, sliced into 4 pieces (for added flavor and nutrition in place of broth)
4 large carrots, peeled and halved
2 celery stalks, halved
1 corn cob, peeled and quartered
2 baby leeks, cut in half (or 1 regular leek cut into 4 pieces)
1 onion, peeled and halved
1 bulb of fennel, quartered
½ stalk lemongrass, lightly smashed
3 cm piece of fresh ginger, sliced
1 teaspoon apple cider vinegar
Salt to taste
8-10 cups water (enough to cover ingredients)
Dipping Sauce:
1 tablespoon fish sauce
Juice of 1 lemon (about 2 tablespoons)
1 teaspoon finely chopped fresh ginger
1 teaspoon honey (optional, to balance acidity)
1 chili pepper, thinly sliced (optional, for a touch of heat)
Instructions
Prepare the Beef:
In a large pot, bring water to a boil. Add the beef short ribs and shin bones and let them simmer for 5-7 minutes or, if time-poor, pour boiling water over the beef. This step removes impurities and helps create a clear broth. Drain the beef, rinse it under cold water to remove any scum, and set aside.
Combine Ingredients in the Slow Cooker:
Place the rinsed beef short ribs and shin bones in the slow cooker.
Add the apple cider vinegar, carrots, celery, leek, onion, fennel, lemongrass, and ginger.
Season lightly with salt, then pour in water until all ingredients are just covered.
Cook:
If your slow cooker allows it, bring the mixture to a simmer first for a richer flavor. Then set the slow cooker, on high. Cook on high for 6 hours, until the meat is tender and the vegetables are soft. Add corn for about 7 minutes or until tender.
Skim and Serve:
Occasionally skim off any fat or foam that rises to the top for a clearer broth.
Before serving, remove the lemongrass stalks, ginger, and onion for a more refined presentation.
Serve the meat and vegetables on a plate, with the broth in a separate bowl, or ladle everything into soup bowls for a comforting, one-bowl meal.
Dipping Sauce:
Mix the fish sauce, lemon juice, chopped ginger, and honey if using in a small bowl. Stir until well combined.
Add sliced chili if desired for a little heat (but not for the little ones!).
Serve the dipping sauce alongside the pot-au-feu for added zest, perfect for dipping the beef and adding extra excitement to each bite.
Toddler-Friendly Serving Tip: Add thin brown rice noodles or basmati rice to the soup for a more filling meal. This can be particularly appealing for toddlers who may prefer softer, easy-to-eat textures. Add a corn cob to their plate and be sure to offer the dip-dip sauce as an option for the meat and veggies - it’s usually a big hit.
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Bon Appétit!
Amanda Jayne x
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