The Coolest One You Know: Meet oh holisticism member Katie Briggs
Our oh holisticism member directory is chock-full of women who get you. Submit your info, and scroll through to find your new holistic-mystical BFF.
This week, meet Chef Katie Briggs.
The recipient of the 2016 James Beard Women in Culinary Leadership recipient, Katie most recently finished a local whole animal butchering apprenticeship with Primal Supply Meats. Katie is goofy and fun and smart as hell and passionate about supporting local farmers and making incredible food.
Check out her bone broth pho recipe (looks kinda complicated, totally is not), and become internet BFFs by following her at @eclkdomestic.
Phở (pronounced fuh) is a beef noodle soup born in northern Vietnam during the French colonization in the 1880s. It is believed that "phở" is derived from the French soup "pot au feu" literally translating to 'pot on fire' signifying the long hours it takes to cook over the fire. It is said the Vietnamese made this soup they're own with the addition of rice noodles, spices and herbes. Phở is a true product of the uniting power of food in the movements of people, and with every move, another expression of the flavor of a moment, making it uniquely its own.
Phở is meant to be customized to your palate. The herbs and jalapeños have been included for you. Add as much lime as you'd like. Hoison and sriracha are used for sweetness and spice and should be served on the side and used for dipping the beef.
They are considered to pollute the broth, so keep it to the side!
Hold the chopsticks in one hand and the spoon in the other. I like to form perfect bites of noodles and meat in my spoon and then dunk it in the broth for the complete experience.
Slurping is a must! Don't hesitate to pick up the bowl and slurp away.
- Katie Briggs
Serves about 8
FOR THE BROTH
2 large onions, split
1 large knob ginger, split
5 pounds 100% grassfed beef bones(knuckle and marrow bones), pasture raised chicken feet and pastured pork bones
The quality of your bones matters! Be sure to work with a butcher whose sourcing you trust. Look for 100% grassfed beef bones, and pasture raised for chicken and pork.
4 cinnamon sticks
6 tablespoons coriander
6 tablespoons fennel seed
5 whole star anise
6 cardamom pods
4 oz salt, to taste
6 oz sugar, to taste
1/4 cup fish sauce
Preheat oven to 425 degrees. On a sheet pan laid with parchment paper, layout bones in a single layer. Bake for 15 minutes or until golden brown. On another sheet pan, char onions and ginger, until almost black about 15-20 minutes. In a large stock pot add bones, onions, and ginger. Cover completely with water, plus a little more and bring to a boil.
Meanwhile, toast spices until fragrant, wrap in butter muslin & knot. Add to stockpot. In the first hour while bones come to a boil, remove any foam that rises to the top.
Add salt, sugar, fish sauce and allow to simmer for 3 to 6 hours tasting frequently. There are no more nutrients to be gained from the bones after 10 hours. Try cooking bones in a pressure cooker on high pressure for 2 hours for the same effect!
Adjust seasoning to taste.
fresh Banh Pho, flat rice noodles*
1-3 pound lean beef (London broil, eye round), sliced thin**
1 bunch cilantro
1 bunch scallion, sliced into discs
Handful pickled yellow onions
1 jalapeño, sliced thin
1 cup mung beans
1 bunch Thai basil
2 limes, cut into wedges
Hoison & Sriracha
In a pot of boiling water (about 6 cups), cook noodles for about 30 seconds, tasting for firmness. Place in large bowl. Atop noodles, place raw thinly sliced beef, cilantro, scallion, onion and pour piping hot broth. Serve aside jalapeños, mung beans, Thai basil, limes, hoisin and sriracha.
*ingredients should only be rice, water & salt. Can also be purchased fresh!
**to make cutting thin slices easier, firm up the beef by placing it in the freezer for 15 minutes
Chef Katie Briggs of Eclectik Domestic is a culinary troubadour hailing from Pennsylvania. She routinely tours the States hosting popup dinners and collects her favorite ingredients from the region; where the local landscape and community inspire her cooking style.
A 2016 James Beard Women in Culinary Leadership recipient, Katie has been furthering her culinary education in Pennsylvania for the past two years. She has been mentoring with outstanding chefs and most recently finished a local whole animal butchering apprenticeship with Primal Supply Meats in Philadelphia.