Chef’s Corner BY CHEF NATASHA POGREBINSKY Beef-on-Weck Ingredients: Eye of Round Roast or Ribeye Roast – about 5 lbs Dry basil – 1 cup Fresh ground black pepper – ½ cup Salt Garlic Salt – ½ cup Foil Martin’s Potato Rolls Horseradish – fresh ground, or in a jar, not creamy. Beef Stock – 12 ounces (or 4 beef stock cubes) 1 large yellow onion 1 Tablespoon butter 2 tablespoon vegetable oil 1 egg ½ cup caraway seeds ½ cup Maldon Salt Chopped chives for garnishing. Side of barrel sour pickles. If you don’t want to roast your own beef, just get the best kind, sliced from your deli. Roast Beef: Prep: Dry rub all the seasoning on the beef, wrap tightly in plastic and let it sit overnight in the fridge. Cook: Preheat oven: 400F. Heat a frying pan, add oil, sear beef on all sides, cover or wrap in foil and roast in a 400F oven about 45 minutes. Unwrap, and finish roasting for about 20 minutes. Cool completely and slice to desired thickness. Dip: Dice one onion, sauté with butter, add the stock and bring to a boil. Whisk one egg in a bowl, use a brush to eggwash the tops of each bun. Sprinkle with a generous amount of caraway seeds and a few sprinkles of Maldon salt. Toast the bun in a broiler until golden brown. Plating and Serving: Layer the roast beef on the bun, top with a spoon full of horseradish, cover with caraway bun. Serve a side of hot dip with chives, and side of pickles. A friend just came back from a trans-American journey, visiting all the country’s best local food dives. Upon returning to good old NYC, he told me tales of one dish that stood out from the trip, a dish that was so local and steeped in regional tradition that even I was hearing about it for the first time. It’s moments like this that makes my culinary chef brain light up with curiosity and excitement. The mystery dish is called, Beef-on-Weck. Have you ever heard of it? You have if you are from Rochester, NY. It’s a recipe that has German and Eastern European roots. It also reminds me of a French dip but with a real American twist. Once I heard about it, it reminded me of a Russian dish, Beefwith Horseradish, and since it is so close to my heart I couldn’t wait to try it and put it on my new menu at The Starlight, located at 596 Grand Street, in Brooklyn. Come see me there and try it out! Chef Natasha Pogrebinsky Executive Chef and Owner of Bear Restaurant 12-14 31st Ave., LIC Exec. Chef at The Starlight, Williamsburg www.bearnyc.com www.ChefNatasha.com
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