Pot au Feu of Beef Short Ribs with Horseradish Sauce
(Serves 6)
Charles Dale Rustique - Aspen

6 lbs beef short ribs
¼ cup olive oil
3 large carrots, peeled and sliced in ½-inch thick coins
2 medium onions, sliced
1 leek, washed and sliced crosswise
8 cloves garlic, sliced
1 small bunch fresh thyme
water to cover

1 medium-sized Savoy cabbage
24 small or 12 large new potatoes

3 Tablespoons prepared horseradish
1 cup sour cream
1 tsp salt

¼ cup coarse sea salt to present at the table

Preheat the oven to 325 degrees. Liberally season the short ribs on both sides with salt and pepper. Heat a medium-sized stock pot (8 to 12 quarts) to medium high, add the oil, and brown the short ribs, three at a time, on both sides. Remove the short ribs temporarily, and add the sliced carrots and onions. Stir for two minutes, and add the leek, garlic cloves, thyme, and water. Add the short ribs and bring to a boil. Reduce to a simmer, cover, and place on the lower rack of the oven. Cook for four hours.

Slice the cabbage into six wedges, and wash the new potatoes thoroughly. Add to the pot in the oven, cover and cook for one more hour, or until the meat almost falls off the bones. Remove from the oven and keep hot. Meanwhile, mix the horseradish sauce and the sour cream, and season with salt to taste.

To serve, place the sliced cabbage into each of six bowls, spoon the carrots and potatoes around the cabbage, with lots of juice, and place a three-bone short rib on top of each. Serve immediately with the coarse sea salt and the horseradish cream on the side to pass around.

Roll the dough out to fit a ten-inch pie tin: Flour your work surface thoroughly, throwing the flour away from you (a wooden or marble surface works best, but a clean and dry cutting board will do). Place the ball of dough on top of the floured surface, and dust the top with additional flour. Press it down flat. Starting at the center of the ball of dough, roll it out in four directions: up, down, left and right. Continue to roll in this manner, dusting the dough frequently with flour, until it is ¼-inch thick. Now pick up the top end of the dough onto the rolling pin, and continue to roll the dough onto the pin, towards you. This will allow you to transport the dough to the pie plate. Unroll the dough over the pie plate, and press it into all the corners, making sure that the dough completely fills the pie plate. Trim the edges by rolling the pin over the plate, or cut around the outside with a paring knife. You may "flute" the edges if you wish. Refrigerate the finished pie shell until ready to use.

To make the filling: Mix the first six ingredients of the filling thoroughly. Add the melted butter, then add the pecans. Pour into the prepared pie shell, and bake in a 350 degree oven for 45 to 50 minutes. The pie is done when firm when shaken. Allow to cool for one hour, then serve with optional Crème Anglaise.