Home Restaurant 20 Cornelia St. NY, NY 10014 (212) 243-9579

Yankee Pot Roast with Red Wine and Cabbage

This pot roast benefits from the bright flavored gravy and is wonderful accompanied by the braised red cabbage and pears.

For the pot roast:
One 3 to 3 1 /2 pound rump roast of beef, tied
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cups beef stock
1 cup red wine
1 tablespoon tomato paste
Kosher salt and freshly ground black pepper
3 bay leaves
2 sprigs fresh thyme
2 sprigs fresh parsley
12 black peppercorns
3 medium carrots, peeled and cut into 1-inch dice
2 medium turnips, peeled and cut into 1-inch dice
1 large russet potato, peeled and cut into 1-inch dice
1 small yellow onion, cut into 1-inch dice
1 leek, washed and cut into 1-inch dice
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
chopped fresh herbs for garnishing

Preheat the oven to 300 degrees.

Heat the olive oil and butter in a deep 3 1 /2 quart oven proof stainless steel or cast-iron pot over medium high heat. Season the roast with salt and pepper and brown on all sides, about 3 minutes per side. Remove the roast and set aside. Whisk together the stock, red wine, and tomato paste in the pot. Season with kosher salt and freshly ground black pepper. Heat the liquid over medium high heat until reduced by 1 /3. Meanwhile, wrap the bay leaves, thyme, parsley, and peppercorns in a small piece of cheesecloth and tie it closed at the top with a piece of string leaving about 6 inches of string at the top. When the stock is reduced, add the roast and submerse the packet of herbs into the stock and tie it to the handle of the pot , cover with a lid, and cook in the oven for 3 hours. After 3 hours, add the vegetables and continue cooking for one more hour. Remove the meat and vegetables to a serving platter. Place in a 250 degree oven until ready to serve. Just before serving, garnish with fresh herbs. To make the gravy, strain the hot cooking liquid into a medium saucepan and bring to a simmer over medium low heat. Make a paste from the two tablespoons butter and 2 tablespoons flour and slowly whisk the paste into the hot cooking liquid until thickened. Continue simmering for 2 to 3 minutes longer. Season with kosher salt and freshly ground black pepper. Ladle into a gravy boat and serve alongside the pot roast and vegetables. Serves 4.

Braised Red Cabbage with Apple Cider and Pears
1 medium sized head red cabbage
1 /2 cup apple cider vinegar
1 /2 cup apple cider
1 /4 cup granulated sugar
2 tablespoons unsalted butter
1 small yellow onion, thinly sliced
1 firm pear, peeled and thinly sliced
1 teaspoon pickling spice (mustard seed, coriander, crushed red pepper)

Slice the cabbage into thin strips. Combine the cider vinegar, apple cider and sugar in a large bowl. Add the cabbage and toss together and let the mixture sit for 10 minutes. Meanwhile, heat the butter in a large skillet over medium heat. Add the onion, pear and pickling spice and cook until softened, about 10 minutes. Add the cabbage along with any liquid left in the bowl, reduce the heat to medium low and cook until softened, about 30 minutes. Season with salt and pepper and serve alongside the pot roast.
Serves 4.

Chocolate Pudding

4 cups heavy cream
5 ounces bittersweet chocolate, finely chopped
6 large egg yolks
1 /2 cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt

Preheat oven to 325 degrees.
Bring the heavy cream to a simmer in a large heavy saucepan, then remove the pan from the heat. Place the chocolate in a large stainless steel bowl, add 1 cup of the warm cream, and let stand until the chocolate is melted. Stir the chocolate mixture until it is smooth, then stir in the remaining cream. In a separate large bowl, whisk together the egg yolks, sugar, vanilla, and salt. Gradually whisk in the chocolate mixture. Strain the mixture through a fine mesh strainer and skim the froth from the top. Pour the pudding into eight 6-ounce ovenproof ramekins or coffee cups. Place them in a deep baking pan and put the pan in the preheated oven. Add enough hot water to the pan to reach halfway up the sides of the cups, then cover the pan with aluminum foil, crimping it along the edge to form a tight seal. Bake the puddings for about 50 minutes. When gently shaken, they should look set around the edges but not quite set in a quarter sized area at the center. Remove the cups from the water bath and let cool at room temperature. Refrigerate for several hours or overnight. Serve chilled topped with a dollop of fresh whipped cream.
Serves 8.