Biltmore Stable Cafe Recipes
STABLE CAFé POT ROAST
This dish defines what we think of as comfort food. A perfect fall or winter dish when served with mashed potatoes and gravy.
Yield Serves 0
Number Of Ingredients 11
Steps:
- 1. Place the beef roast, vegetables, and thyme in a large dutch oven (deep enough to submerge the roast in liquid). Pour the wine, vinegar, and honey over the top and season with 1 tablespoon salt and 1 teaspoon pepper. Marinate for at least 3 hours, but overnight is preferred. 2. Preheat the oven to 350°F. Remove the beef from the marinade and reserve marinade. Pat the beef dry and season meat liberally with salt and fresh black pepper. 3. Place a large skillet over medium-high heat with a little olive oil. Pan-sear the beef roast to brown on all sides. Then remove the meat and place back in the dutch oven with the marinade. Remove the vegetables and pan-sear the carrots, celery, and onions until golden brown. Then place back in the dutch oven. Add the beef broth to make sure the entire beef roast is submerged in liquid. Place the dutch oven over high heat and bring the liquid to a simmer. Then cover, and quickly move the dutch oven into the oven. Braise for 2-3 hours until extremely tender (you should be able to easily pierce the meat with a fork). 4. Remove the cooked meat from the braising liquid and set aside. Remove thyme bundle from liquid and discard. Puree the liquid and the vegetables and strain through a fine mesh colander. 5. Return liquid to pot and simmer, reducing until gravy consistency is achieved, then return meat to the liquid and break into portion size pieces with a fork.
COLESLAW BY BILTMORE
We visited the Biltmore Estate in Asheville, NC and dined in the Stable Cafe. I just had to get the cookbook after we had a fantastic lunch. This zesty & super yummy slaw perfectly complements sandwiches, hamburgers and hot dogs. It is also he essential ingredient in a Carolina barbecued pulled pork sandwich. Recipe from: "Biltmore, Our Table To Yours, Chef's Selection Cookbook". Cooking time is reduction time, not cooling. Plan ahead for cooling & refrigeration. I only added 1 C of dressing to me coleslaw and it was plenty. Be warned, it will get creamier as it sits.
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- For the dressing: In a saucepan combine the vinegar, sugar and all dry spices.
- Over medium-low heat, simmer until reduced by half. Remove from the heat and cool completely. This can be done ahead of time.
- In a food processor: Add the vinegar reduction gradually to the mayonnaise, pulsing to incorporate well. This can also be done in a bowl with a whisk. Can now be stored in the refrigerator for up to 2 weeks.
- For the slaw, combine the cabbage and carrot in a bowl. Add as much dressing as you like. Go easy, I doubt you will add it all. Mix well. (*If you have some dressing leftover, store for up to 2 weeks in the fridge for future use).
- Store in the refrigerator until ready to serve.
Nutrition Facts : Calories 621.9, Fat 39.6, SaturatedFat 5.8, Cholesterol 30.6, Sodium 1252.4, Carbohydrate 67.5, Fiber 2.3, Sugar 43.7, Protein 2.3
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