I love a good pot pie. I’ll dig into a bad pot pie, too, because they just clamor for affection. This one — featuring luscious braised short rib — is a total diva, so I had to serve it alongside two strongheaded sides. As I imagine James Madison might have said about culinary matters, “the constant aim is to divide and arrange the several dishes in such a manner as that each may be a check on the other.”
SHORT RIB POT PIE
for the pot pie crust:
3 cups all-purpose flour
2 teaspoons kosher salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1/2 cup vegetable shortening
filling and assembly, recipe from Bon Appetit:
3 pounds beef short ribs
kosher salt, freshly ground pepper
1/2 cup all-purpose flour, plus more
2 tablespoons olive oil
1 10-ounce package frozen pearl onions, thawed
4 garlic cloves, chopped
2 tablespoons tomato paste
2 cups dry red wine
2 sprigs rosemary
6 sprigs thyme, plus 2 tablespoons chopped thyme
flaky sea salt
heavy cream, for brushing
To make the crust, pulse flour and salt in a food processor; add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer flour mixture to a large bowl and drizzle with 1/2 cup ice water. Mix with a fork until dough just comes together. Knead dough lightly, adding more water by the tablespoonful if needed, until no dry spots remain (dough will be slightly shaggy but moist). Form into a disk and wrap tightly in plastic. Chill until firm.
Preheat oven to 375°F. Season short ribs with kosher salt and pepper; toss with 1/2 cup flour on a rimmed baking sheet. Heat oil in a large heavy pot over medium-high heat and, working in batches, shake excess flour from ribs and cook, turning occasionally, until deeply browned, 8–10 minutes per batch. Using a slotted spoon, transfer to a large bowl.
Add onions to same pot and cook, stirring occasionally, until golden brown; season with kosher salt and pepper and, using a slotted spoon, transfer to a small bowl. Reduce heat to medium, add garlic to pot, and cook, stirring, until softened, about 2 minutes.
Add tomato paste and cook, stirring often, until slightly darkened in color, 5–8 minutes. Add wine, rosemary, and thyme sprigs, bring to a boil, and cook, scraping up browned bits, until liquid is reduced by half, 8–10 minutes. Add 6 cups water to pot and bring to a boil.
Return short ribs to pot. Reduce heat and simmer gently, uncovered, until short ribs are almost falling apart and liquid is thick enough to lightly coat a spoon, 2 1/2–3 hours. Remove bones. Add onions and chopped thyme to pot and stir to break up short ribs; season filling with kosher salt and pepper. Remove herb sprigs.
Roll out dough on a lightly floured surface to about 1/8″ thick. Transfer filling to a shallow 2-quart baking dish. Place over filling and trim, leaving overhang. Tuck edges under and crimp. Cut a few slits in crust. Brush with cream and sprinkle with sea salt. Alternatively, you can use 8 individual dishes. Place dish on a rimmed baking sheet and bake pot pie until filling is bubbling and crust is golden brown, 50–60 minutes (35–40 minutes for smaller dishes). Let sit 5–10 minutes before serving.
BRAISED SAVOY CABBAGE with CIDER, CARAWAY & CREAM
recipe from A Boat, A Whale, and A Walrus:
1/2 a stick of unsalted butter
1 large Savoy cabbage
2 teaspoons caraway seeds, toasted
1/2 teaspoon dried red pepper flakes
1 bottle of dry hard cider
2 apples, such as Pink Lady, cored and sliced
1-2 cups of cream
kosher salt and crackled black pepper
Slice the cabbage into quarters, removing the hard stem and core. Slice the cabbage into thick sections and break them apart with your fingers. Melt the butter in a large, heavy pot on medium flame. Add the cabbage, which will shrink as it cooks, in batches and keep covered. When the cabbage is all in the pot, add the caraway seeds and red pepper flakes. Let the cabbage brown slightly before adding the cider to cover the cabbage. Bring to a simmer. Add the sliced apples and continue to simmer until the liquid is reduced and the apples are softened. Before serving, stir in the cream and season with salt and pepper.
ROASTED & RAW BRUSSELS SPROUTS with PERSIMMON
red onions, marcona almonds, pecorino, lemon vinaigrette
this recipe is totally improvised:
Brussels sprouts, about 4
persimmons, peeled and sliced
red onion, thinly sliced and soaked in water for 30 minutes
fresh lemon juice and extra virgin olive oil (equal parts)
Dijon mustard to taste
kosher salt and freshly cracked black pepper
This recipe is improvised. Heat the oven to 400. Slice the Brussels sprouts into shreds, discarding the hardest part near the stem. Use your fingers to break down the Brussels sprouts. Place half of the shredded Brussels sprouts on a baking sheet, drizzle liberally with olive oil, toss with your hands, and place them in the oven until softened and slightly charred. Combine with roasted and raw Brussels sprouts, then add the sliced persimmons, red onion, almonds, and pecorino. Combine the lemon juice, olive oil, mustard, salt, and pepper. Toss with the salad and serve immediately.