Pot-au-Feu

Trim the daikon and carrot and cut off any tough bits. Remove eyes from the potato. Trim the firm parts of the turnip leaving the skin on. Rinse sand off the napa cabbage. The onion adds sweetness — keep it in.

Rub the beef generously with salt. Pepper goes in later — it scorches.

Heat beef tallow and olive oil in a pot and brown the beef on all sides. The fond builds umami and aroma into the bouillon. Discard the rendered oil afterward.

Don't wash off the fond — scrape it up with the onion. Add water, return the beef, and bring to a simmer. Skim the foam.

Add the slow-cooking vegetables — daikon, potato, carrot, garlic, thyme, burdock — and simmer for about 1 hour. Skim only once at the start; leaving the rest deepens the flavor. Keep skins on so the vegetables don't fall apart.

Salt-boil the turnips separately to keep their color bright.

Test doneness with a bamboo skewer for both the vegetables and the beef.

Add the celery and simmer 15–20 more minutes.

Cut the cooked vegetables and beef.

Make the potato sauce: strain the cooked potato and stir in egg, mustard, horseradish, olive oil, parmesan, and garlic.

Plate the cut vegetables and beef, drizzle with olive oil, and finish with pepper, basil, and parsley. Serve the potato sauce alongside.