Pot au Feu (Beef Stew/ Nilagang Baka)

Head or Tail? (Tao o Ibon)

I don't know how most married couples' settle their differences when it comes to choices. I know for one, that if in my familial abode this kismet comes up. My husband and I try our best to deal with the issue like any civilized educated partners; we bicker about it until there's no more reason left. Once there are no more aces on both sides we resort to our final intelligent remedy of knowing who has the final say, we toss the coin. Well , we even used to do "paper and scissor stuff" but I already lost for life against him :-( after the last battle we did. Good thing I still have my chances with the "head or tail" thing.

Well as usual, one night many weeks ago, after having an eternal dispute on where possibly we could spend our out-of-the-country weekend getaway we thought of straightening this out with our "coin tossing", but our little girl entered the room and interrupted us. And with her cute little fingers she pointed out a place on the map. My hubby and I looked at each other, "that's so brilliant we should have thought about that long before", I snapped.

However, for the moment we'll definitely reserve the place she chose I mean, Antartica for a weekend trip sounds a little too impossible.

I am sending off a bowl of this steaming hot Pot au feu over at Maninas of Food Matters for her Eating with Seasons event. With the cool temperature here in France eating hot soups like this is very much in season. This reminds me so much of Filipino version of nilagang baka best eaten with some patis (fish sauce) and kalamansi. Yay!



Beef Pot au Feu ( Beef Stew / Nilagang Baka)

1 kilo of Beef (use three types of meat)
-meaty part, bony part, fatty and ligament part
1 cabbage quartered
3 carrots
1 big onion leeks
4 potatoes
4 sweet corn on the cob (optional)
rock salt
1 and a half liter of water

With your pressure cooker start by boiling your beef with water for one hour and a half together with some bouquet garni and rock salt. You can tie with some string your meat to be sure that they will rest intact during the cooking process. Add your vegetables, chronologically; cabbage first, then your carrots and onion leeks, potatoes and sweet corn. The sweet corn this is my filipino touch in this french soup :-)

Bon appetit!

Try my other soup recipes:

Pistou (Provencal Soup)
Fruit Minestrone