Sunday, December 28, 2008

Receipe for Pub Grub

Put about a tablespoon of olive oil into a large dutch oven. Add 3 cloves of minced garlic, 2 medium sweet onions cut into chunks, and one lb of white button mushrooms quartered.

Cook on medium heat stirring often and adding more olive oil as needed until the vegetables reduce to 1/3 normal size. Add about a teaspoon of salt. Remove to another bowl.

Cut up 3 lbs of lean chuck roast. Season the meat chunks with Montreal Steak Seasoning or the spice of choice. Dredge the pieces in flour and
place 1/3 of the meat into the dutch oven. Sear the pieces for about 7 minutes flipping pieces and scraping the bottom of the pan.

Next, remove the meat to another bowl leaving the browned bits in the dutch oven. Add 1/2 c. water to the browned pieces and cook for about 30 seconds scraping up the browned pieces from the bottom. Pour this into the bowl with the reserved meat and repeat these steps with the next and last 1/3 of the meat.

Next, place another 3 cloves of minced garlic and a couple of blops of tomato paste into the dutch oven and cook for about 30 seconds.

Add the reserved meat back to the dutch oven, pour in 1 can of beef broth and 1 can of Guinness stout beer.

Add the reserved mushroom/ontion mixture with juice back to the dutch oven. Add 2 cups of diced carrots and 2 medium potatoes cubed. Carefully stir and simmer covered for about an hour and a half. Stir often and scrape the bottom as the mixture will thicken and tend to stick to the bottom of the dutch oven.

At the end of the simmering time, remove from heat and let sit for 30 minutes. Preheat oven to 350 degrees Prepare the crust during this time. Lightly dust a piece of butcher paper with flour. Roll out one 9 in. prepared pie crust to about half again its original size. Sprinkle bleu cheese crumbles of your choice (we used Athenos) into the center of the pie crust and spread them to within 2 inches of the edges. Place the second 9 in. pie crust over the top of the cheese and use a rolling pin to press the crusts together. The crust will get a bit bigger.

Place the crust over the center of the dutch oven and allow it to drop down to the surface of the filling. Press the edges against the sides of the dutch oven and droop the excess edges over the top onto the outside of the pan. Seal these outside edges with a bit of water and press them onto the pan. Use a cookie cutter to press into the center of the crust and cut slits with a knife to allow steam to escape. Bake for 20 minutes or until the crust is a lovely golden brown.

Next, let the kids in the front door and heave a sigh of relief that they made the trip home safely on Christmas Eve. Serve them this tummy warming home-made-with-love meal while catching up on things. Ignore their suspicious faces when they see what you're serving because they'll love it! (or at least they'll pretend to love it because you've raised them well!)

No comments:

Post a Comment