Chef George Doumaney from Portsmouth Publick House stopped by the Rhode Show kitchen this morning to show us how to make Pub Benedict.
- Braised Beef Boneless Short Rib (pot roast or steak can be used)
- Steak Sauce
- Toasted English Muffins
- 2 Tbsp. White Vinegar
- Salt + Pepper
- Canola Oil
- Diced Potatoes for Home Fries
- Italian Seasoning
- Chili Powder
For the Steak Sauce:
- 1 Bottles of Ketchup
- ¼ Cup of Low Salt Teriyaki or Soy Sauce
- ¼ Cup of Honey
- 3 Table Spoons of Worcestershire Sauce
- A Pinch of Red Pepper Flakes
- Salt + Pepper
- In hot fry pan, add a little canola oil and the diced potatoes. Add a pinch of salt, black pepper and chili powder. Cook until done.
- Mix all ingredients for steak sauce together in a small mixing bowl until incorporated. Set aside.
- In a pre-heated oven, warm the braised beef or pot roast in oven if needed. If using steak, slice your steak along the bias and gently cook over medium heat until to your liking.
- Take your toasted English muffin and arrange on your plate. Drizzle steak sauce over English muffin and top with beef. Drizzle more sauce over beef, salt and pepper to taste.
- Place in warm oven.
- Fill a Dutch oven or small sauce pan with enough water to poach your eggs. I fill my pans about ½ full. Let water come to a boil and then reduce heat so water is simmering. Add a pinch of salt to the water and 2 tablespoons of vinegar. Bring eggs as low to the water as you can and then crack open in the water.
- Using a slotted spoon, gently cradle the egg to wrap the white around the yolk. Let cook for 3 minutes remove from pan with slotted spoon and add to toasted English muffin with beef on it. Top with steak sauce and add home fries to plate and serve.
About the Restaurant:
Portsmouth Publick House
600 Clock Tower Sq.
Portsmouth, R.I. 02871