Orphan Lunch, Continued
The next course was the Short Rib Wellington Potpie, a recipe from Williams Sonoma.
2 1/2 lb. boneless short ribs, cut into 1 inch dice (I like bone-in and used them instead. I doubled (or more) the amount since bone in ones have less meat on them. I salted and peppered them and browned them well in oil, then just followed the recipe as written)
2 T olive oil
1/4 lb. prosciutto, cut into 1/4 inch squares
1/4 lb. cremini mushrooms, quartered
8 T unsalted butter, cut into cubes
1/2 cup all purpose flour
1/2 cup red wine
1 1/2 T beef demi-glace (I didn't have any of this and figured I didn't need it since I was using bone-in ribs)
3 cups beef stock
1 t chopped fresh thyme
1 bay leaf
1 1/2 cups pearl onions
1/4 cup chopped fresh flat leaf parsley
1 sheet puff pastry
1 egg plus 1 t water, lightly beaten
Preheat oven to 325 degrees. Season beef with salt and pepper. Warm the oil in a 3 1/2 quart wide Dutch oven over medium heat. Working in batches, brown the beef on all sides. Transfer to bowl. Reduce heat to minimum. Add prosciutto, cook until crisp. Add to bowl with beef. Increase heat to medium high, cook mushrooms until tender. Add to bowl with beef.
Pour off excess fat in pot. Return pot to medium heat; add butter and melt. Stir in flour and cook, stirring constantly, for 2-3 minutes. Whisk in wine and demi-glace; cook 1 minute. Slowly whisk in stock; bring to a simmer. Add thyme, bay leaf, pearl onions, beef, prosciutto and mushrooms. Lightly season with salt and pepper. Cover pot and bake at 325 until beef is fork tender, about 2 1/2 hours. Discard bay leaf, spoon off excess fat, stir in parsley.
Increase oven to 400 degrees. Place puff pastry sheet on lightly floured surface. Using sharp knife, score pastry with diagonal lines 2 inches apart, forming a diamond pattern. Brush pot edge with water; brush pastry with egg mixture. We added some chopped thyme too. Place pastry, egg wash side up, over pot; press edges to seal. Trim overhanging pastry to 1 inch. Place in oven; bake until puffed and golden brown, 20-25 minutes. Let rest 10 minutes before serving.
My friends gave me some beautiful Staub cocottes for Christmas so I used those and we had individual servings of potpie. Here they are coming out of the oven.
Here we are around the table after we finished our 2011 Orphan Lunch.
2 1/2 lb. boneless short ribs, cut into 1 inch dice (I like bone-in and used them instead. I doubled (or more) the amount since bone in ones have less meat on them. I salted and peppered them and browned them well in oil, then just followed the recipe as written)
2 T olive oil
1/4 lb. prosciutto, cut into 1/4 inch squares
1/4 lb. cremini mushrooms, quartered
8 T unsalted butter, cut into cubes
1/2 cup all purpose flour
1/2 cup red wine
1 1/2 T beef demi-glace (I didn't have any of this and figured I didn't need it since I was using bone-in ribs)
3 cups beef stock
1 t chopped fresh thyme
1 bay leaf
1 1/2 cups pearl onions
1/4 cup chopped fresh flat leaf parsley
1 sheet puff pastry
1 egg plus 1 t water, lightly beaten
Preheat oven to 325 degrees. Season beef with salt and pepper. Warm the oil in a 3 1/2 quart wide Dutch oven over medium heat. Working in batches, brown the beef on all sides. Transfer to bowl. Reduce heat to minimum. Add prosciutto, cook until crisp. Add to bowl with beef. Increase heat to medium high, cook mushrooms until tender. Add to bowl with beef.
Pour off excess fat in pot. Return pot to medium heat; add butter and melt. Stir in flour and cook, stirring constantly, for 2-3 minutes. Whisk in wine and demi-glace; cook 1 minute. Slowly whisk in stock; bring to a simmer. Add thyme, bay leaf, pearl onions, beef, prosciutto and mushrooms. Lightly season with salt and pepper. Cover pot and bake at 325 until beef is fork tender, about 2 1/2 hours. Discard bay leaf, spoon off excess fat, stir in parsley.
Increase oven to 400 degrees. Place puff pastry sheet on lightly floured surface. Using sharp knife, score pastry with diagonal lines 2 inches apart, forming a diamond pattern. Brush pot edge with water; brush pastry with egg mixture. We added some chopped thyme too. Place pastry, egg wash side up, over pot; press edges to seal. Trim overhanging pastry to 1 inch. Place in oven; bake until puffed and golden brown, 20-25 minutes. Let rest 10 minutes before serving.
My friends gave me some beautiful Staub cocottes for Christmas so I used those and we had individual servings of potpie. Here they are coming out of the oven.
We served them with a hearty Barolo, sauteed spinach and Yukon Gold potatoes oven roasted in duck fat.
I wasn't that crazy about the dessert I served, I am skipping it here.Here we are around the table after we finished our 2011 Orphan Lunch.
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