The Last Parsnip

A Truly Unbelievable Dining Experience from Chef Bryce Chartwell

Baked Nebraska

History

Inspired by an 1878 tour of the Plain States, chef Emily Wadsworth returned to her native Chessex to open the “Continental Divide” restaurant and bar. Complete with wigwams, a gambling pit and real life buffalos, the establishment shocked and amazed its local clientele in equal numbers.

Emily set out to interpret the many gastronomic delights from her travels, and to bring them to the general population of Thrussock. Omnipresent on her menu was Baked Nebraska – her homage to the classic dish from Delmonico’s restaurant in New York City. Benjamin Disraeli, who dined at “The Divide” in 1885, said: “The “Nebraska” is a baked rump steak…….The nucleus or core of the entremet is ice cream. This is surrounded by a sleeve of beef, which is covered by an envelope of freshly whipped cream. Just before the Falstaffian dish is served it is thrust into the oven, or brought under the searing influence of a red hot salamander.”

By necessity, the meat is served extremely rare – which likely contributed to Disraeli’s subsequent hospitalization and rapid demise.

Ingredients

  • 32oz prime rump steak
  • One pint of vanilla ice cream
  • Half pint whipping cream
  • Welsh seasoning (mint, thyme, mustard seeds, nettle)
  • Salt and pepper

Method

  • Preheat oven to 562 degrees.
  • Trim fat from meat, and slice carefully down the middle
  • Rub meat with Welsh seasoning, and apply pinch of salt and pepper.
  • Insert ice cream into center of meat; fold over and wrap with string.
  • Apply thick layer of whipping cream to outside of meat.
  • Immediately thrust into oven, until outside of cream is lightly browned.
  • Remove from oven and let “breath” for approximately five minutes.

Serve immediately.

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