Yankee Pot Roast

[jhlurie]

I'm just saying I like it, you know. Now that we're all done with "Sloppy Joes".

The egg noodles are very important.

[Priscilla]

Pot roast is a very good dish. What makes it Yankee or not?

[Suzanne F]

The cut, I think. And the veg that cooked with it.

But what do I know? To me, pot roast is brisket with lots and lots of onions and sliced garlic.

[Shiva]

The cut, I think.  And the veg that cooked with it.

But what do I know?  To me, pot roast is brisket with lots and lots of onions and sliced garlic.

Nah, everyone knows that Pot Roast is a chuck cut. Bone in, please.

[tommy]

am i the only one offended by the term "yankee?"

the egg noodles are *the* most important part. egg noodles are a terribly underused and underrated noodle. and one of my favorites.

[Jinmyo]

Well, they're not my favourite. (Udon, soba, sa ho, tteok, ramen, ziti, linguine...) But they are wonderful with a pot roast (by which I think we mean a pot au feu)?

Buttered egg noodles with wild mushrooms and a poached egg is pretty fine as well.

[Suzanne F]

the egg noodles are *the* most important part.

NO no no. KASHA, Kasha, kasha. Egg noodles? Feh. only for the leftover kasha, to make kasha varnishkes.

[Jason Perlow]

the egg noodles are *the* most important part.

NO no no. KASHA, Kasha, kasha. Egg noodles? Feh. only for the leftover kasha, to make kasha varnishkes.

He did say YANKEE pot roast. Not YIDDISHER pot roast.

Now as to the varnishkes... what size varniskes do you use, and what grain of kasha do you prefer...

[Fat Guy]

Interesting. To me Yankee pot roast is not brisket. It's sometimes chuck. But most often it's one of the round cuts. The shape of a brisket is all wrong for what I consider the traditional New England-ish presentation of this dish. The other thing that I think distinguishes it from plain-vanilla pot roast is the addition of vegetables part-way through cooking. I was not aware that noodles were required, and I've been served the dish in some pretty traditional New England homes (I went to college in Vermont, after all) where the starch was potatoes.

[Suzanne F]

Sorry, guess I did not make myself clear. YANKEE pot roast is, yes, chuck or round. YIDDISHE is brisket.

What size varnishkes???? farfel? but lots of fried onions!!

Kasha is usually medium. Fine is too itsy-bitsy, and whole is too grösse.

[Nick]

This Yankee always uses chuck - boneless usually. With carrots, turnips, potatoes, and onions. Pretty much a braise only cooked a little hotter. Brisket needs long slow cooking.

[jhlurie]

Fat Guy's description is pretty much how I remember it. The egg noodles are far from universal, from what I understand.

Oddly enough... here's a link to a Yankee Pot Roast Recipe which seems to use salt pork or bacon as part of the mix: http://www.yankeeharvest.com/recipes/recipe40.html

That's just bizarre, although apparently its just the pork fat they want.

Bay leaves and thyme. I always remember Bay leaves and thyme in it though.

[awbrig]

they always want the pork fat, dont they. Bastards.