Lisa Foshay
 
December 2, 2013 | Lisa Foshay

Beef & Leek Pot Pie

This is a Foshay family favorite, and a perfect winter dish. It's also a really good way to use some of the tougher cuts of the beef: think chuck, clod, or round roasts, and boneless chuck steaks. If the roast is large enough, you can cube it and perhaps double the recipe--one for dinner, and one for the freezer. You can skip the chive crust and use a puff pastry sheet from your freezer; I almost always go that route. One sheet, defrosted and lightly rolled out, will cover a 9x13, making this dish even easier to assemble. If you do set one aside for the freezer, don't add the crust until you're ready to bake. Defrost the pie in your refrigerator for the day before you pop it in the oven.

http://www.myrecipes.com/recipe/beef-leek-potpie-with-chive-crust-10000001714572/

Time Posted: Dec 2, 2013 at 7:55 PM
Lisa Foshay
 
December 2, 2013 | Lisa Foshay

Braised Short Ribs

 Tom Colicchio is a master with meat, and his tender, succulent braised short ribs are much in demand at his Craft restaurants. Check out his great receipe, which we have used several times:

http://www.foodandwine.com/recipes/braised-short-ribs 

 

Time Posted: Dec 2, 2013 at 1:02 PM