Wayne and Nancy, who are known on social media by the name @seattlehanddocare a popular couple who have made waves with their food videos. The nickname “doc” refers to dr. Wayne Weil, a respected orthopedic surgeon specializing in hand and wrist surgery and chief of orthopedic surgery at Swedish Medical Center in Seattle. Nancy is his wife and together they form a family of seven who regularly share popular videos, recipes and snapshots of family life.
The couple have earned a large following for their creative approach to family meals and home-cooked comfort food. Their recipes always bring so much happiness that followers often write, half in jest and half in earnest, “Would you please adopt me?”
“This is my favorite food”
One of the dishes they had just shared caught particular attention: a very appetizing rendition Hachis Parmentierwhich is a well-known French meat and potato dish. But they use extremely tender beef in the dish, which seems to make a big difference.
The recipe follows, but those who want to follow the family’s cooking in more detail are directed to their social media pages, where the videos are both high-quality and accessible.
French meat and potato dish
- 2.25 kg beef, cut into 5 cm pieces
- 4 tbsp. butter,
- 2 tbsp. olive oil
- salt
- 3 carrots
- 4 stalks of celery
- ½ red onion, coarsely chopped
- 1 bottle of red wine
- 7 dl beef broth
- 2 heads of garlic, halved
- Rosemary and thyme, tied together
Vegetables and sauce
- 3 tbsp. olive oil
- 1 large yellow onion
- 3 carrots
- 5 celery stalks, finely chopped
- 10 cloves of garlic, finely chopped
- 3–4 tbsp. tomato puree
- salt
- 4 tbsp. melted butter and 4 tbsp. flour (do not prepare until step 6)
Potatoes
- 3.6 kg potatoes, well salted water
- 5–7 dl milk
- 6 tbsp. butter
- 1 cup Gruyère cheese
- ½ cup parmesan cheese
Method
- Season the beef liberally with salt and pepper, brown in a hot pot with butter and oil, set aside.
- Add chopped carrots, celery and onion to the same pot and fry for 3–4 minutes. Return the beef to the pot, add the wine, stock, garlic cloves, and a sprig of herbs. Cover and cook at 160°C for approx. 3 hours or until the meat is tender.
- Boil the potatoes until they are tender, drain the water and steam them with pieces of a fork for 5 minutes. Put them through a potato masher (if you have one) or mash them. Mix milk, butter and ½ cup Gruyère cheese together.
- Heat oil in a 43 cm pan and cook finely chopped onion, carrots and celery until soft. Add garlic and tomato puree and mix well. Turn off the heat.
- Once cool, shred the beef by hand, add to the pan and return to low heat.
- Strain the broth from the pot into the pan, let it simmer on a low heat, make a butter bun from butter and flour, stir in and season. This thickens the sauce.
- Place the mashed potatoes over the beef. We used an ice cream scoop to get a nice presentation and even distribution. Then sprinkle with the remaining Gruyère and Parmesan cheese.
- Bake at 200°C for approx. 30 minutes, broil for a few minutes to brown the top, watching closely. Let stand for 5 minutes before serving.
