Brandon Rodgers

James Beard nominated Best Chef of California

Brandt Beef Pot-au-feu

With egg noodles (good on a rainy day)

Brandt Beef Recipe Collection


  • 3 (10oz). Brandt Beef Top Sirloin Steaks
  • 3 (15g) Garlic clove (peeled, sliced)
  • 3 tsp. (15g) Kosher salt
  • 1 ½ tbsp. (20g) Soy sauce
  • 13 cups (3L) water
  • 2 ½ cup (125g) Button mushroom (rinsed, cut into ½’s)
  • 3 (100g) Carrot (peeled, sliced ½-¾" thick)
  • 2 (50g) Celery ribs (washed, sliced ½-¾" thick)
  • 2 Bay leaves (fresh or dried torn in ½)
  • 1 Yellow onion (cut into ⅓’s-rings, remove peel, char each slice over open flame until black on 1 side, then cut into rough ½" dice)
  • ¼ hd. (150g) Cabbage (cut into ¼’s, peel off outer leaves, cut the core out, cut into rough 1" squares)
  • 2 cups dried egg noodles


  • Place beef in a pot and cover with water, bring to a boil.
  • Immediately strain off into a colander.
  • Rinse under cold water.
  • Rinse pot of beef particles.
  • Place beef back into the pot and combine with 3L of water, kosher salt, soy sauce and garlic.
  • Bring to simmer, place lid, and cook for 1 hour with lid on.
  • Remove lid and add mushroom, carrot, celery, bay leaf and onion.
  • Bring to a simmer and cook for 30 minutes.
  • Add cabbage and cook for 30 minutes.
  • Bring to boil, add egg noodles.
  • Cook per recommendations of the egg noodle package. Typically 7 minutes.
  • Serve, or chill and store.


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