Craigie on Main (Cambridge, MA)

Craigie on Main (Cambridge, MA)

Chef Tony Maws’ cuisine is “refined rusticity”—classic French technique with a modern twist. The aim is not only to provide the best of what’s available on a daily basis, but also to ensure that dining is something to be savored.

Destination Bottles:

Nicolas Joly 2005 Coulée de Serrant (Savennières)
Phillippe Foreau 2002 Domaine du Clos Naudin Moelleux (Vouvray)
Domaine Jacques Prieur 2005 Clos des Santenots Premier Cru (Volnay)

The cellar showcases Chef Maws’ “one hill over” philosophy, searching out smaller winemakers who share his sensibilities regarding taste, value and biodynamics. Nearly 70% of the list comes from biodynamic or organic vineyards.

For more information on this Cambridge, MA, restaurant, click here.

For more Massachusetts restaurants, visit Menton and Troquet.

Try these popular dishes by Chef Tony Maws

Corned Beef Hash

For the beef:
10 pounds Grass fed beef brisket, brined

For the beef brine:
1 gallon water
2 cups salt
7 tablespoons sugar
1½ tablespoons TCM (curing agent)
3 garlic cloves, chopped
1½ tablespoons pickling spice
Mirepoix (see reciple below)

For the mirepoix:
¼ cup olive oil
2 carrots, chopped
2 spanish onions, chopped
1 celery root, chopped
½ head of garlic
6 springs fresh thyme
1 bay leaf
2 teaspoons pickling spice

To prepare the beef: In a large non-reactive pot, combine the brine ingredients and mix well. Add the beef, cover and refrigerate. Let the beef sit in the brine for 7-10 days, or until the meat is fully corned.

Once meat is completely corned, add beef to a large stockpot and cover with water. Slowly bring water to a simmer, skimming any scum that developes on the surface as needed. Add the mirepoix and adjust the heat to maintain a simmer. Cook until fork tender, approximately 4 hours.

Let brisket cool in the cooking liquid overnight. Once cool, dice the brisket and reserve the cooking liquid for later use.

For the hash vegetables:
3 tablespoons plus 3 tablespoons of vegetable or canola oil
2 cups celery root, cut into ¼-inch dice
4 cups russet potatoes, cut into ¼-inch dice
1 cup diced Macomber turnip or  purple turnips, cut into ¼-inch 
2 cups Spanish onions, cut into ¼-inch dice
2 tablespoons unsalted butter
1 garlic clove, minced
1 teaspoon  fresh thyme leaves
4 cups diced Tobasco-brined corned beef
2 cups reserved corned beef cooking liquid
1 teaspoon chopped flat-leaf parsley
1 tablespoon sliced chives

To prepare the vegetables: In a large pan over high-heat, add the first 3 tablespoons of oil and pan roast the vegetables until they develop an even carmelization. Deglaze with enough cooking liquid to just cover the vegetables and cook until the liquid is reduced to a syrupy consistency. Add the butter and stir to completely incorporate.

To finish: In another pan, preferably a large cast iron skillet, heat remaining oil over high-heat. Fill pan with an even layer of diced brisket and allow to caramelize, about 1 minute. Add in the braised hash vegetables and deglaze the pan with 1 cup of the remaining cooking liquid. Finish with parsley and chives.

Serving Suggestions: Pair with a soft poached egg and hollandaise sauce.

For another famous Chef Tony Maws recipe, click here.

Published on June 21, 2011