July. It’s cold in Cape Town, rather icy to be precise. Cue food magazine headline articles regarding Winter Warming Soups and Stews. They aren’t wrong, I do love a good stew. Soup, well I’ve never been the biggest soup fan. But give me a good meaty broth to sip on and I’m happy. You might have seen me posting on my Instagram feed about Food Lover’s Market Plastic Free July initiative. I was SO happy to be included in this brief, I’m a huge recycler and have been for years. I try my hardest to eliminate single use plastic from our home. Did you know that Food Lover’s Market have had “Nude Fruit & Veg Walls” within their stores for years? They have and they are now 100% plastic carrier bag free in all of their stores *happy clap*. This month I decided to embrace The Broth with a slightly different approach. I loaded up on veggies from the Nude Wall, picked up some good stewing beef and decided to show the family a slightly different way to enjoy a broth – no spoon required. Say hello to the French Dip Baguette!
Basically, the French Dip Baguette is as the name suggests, a filled Baguette that you… wait for it, you dip in the meaty broth as you munch. Clever and delicious and beyond yummers. Technically, the broth alongside the French Dip Baguette is known as an Au Jus, in mommy language, it’s known as a meaty broth. I used some Beef Potjiekos cuts as the base, along with some aromatics and just let it cook away happily for about two hours. You can easily do this in a pressure cooker to save some time.
What You Will Need:
- Olive oil
- 2 leeks, chopped
- 2 whole garlic cloves, peeled
- 3 carrots, peeled and roughly chopped
- 300-500g of your choice of stewing beef
- Salt and pepper, to taste
- 2 Tbsp whiskey (optional)
- 4 bay leaves
- 2 tsp tomato paste
- 3L boiling water
- Braised onions, to serve
- Toasted Baguette, to serve
- Cheese of your choice, to serve
How To Do It:
- Heat a large pot over medium heat and add the olive oil
- Add the leeks, whole garlic cloves and carrots and fry until golden.
- Add the beef and brown well. Season with salt and pepper.
- Add the whiskey, bay leaves, tomato paste and bring to the boil. Add the boiling water and continue to boil for a further 15 minutes.
- Reduce the heat to a simmer and cook for a further 1 and a half hours or until the meat is tender and the broth fragrant. Adjust seasoning and water levels while cooking.
- Remove the meat and shred, adding a few tablespoons of the broth to the shredded meat. Strain the broth.
- Add the meat to the lightly toasted baguette, add some braised onions and cheese slices and pop under the grill until the cheese has melted.
- Serve alongside the hot broth.
Like I said, no spoon necessary with this one, it’s even four year old approved (you’ve never seen a little person inhale food as quickly). Pop into your nearest Food Lover’s Market to stock up on essentials. Remember to take your re-usable carrier bags. If you don’t have any, FLM has in store, as well as sturdy re-usable boxes that can be purchased. FLM still offers the traditional produce boxes at their till points, which are free. I hope you carry on with Plastic Free July throughout the year once you are in the recycling groove.
Happy French Dip Baguette, Dip’in x
*Post sponsored by Food Lover’s Market. I received a Food Lover’s Market voucher to purchase the goods used in this post. All opinions are my own.*