Sunday Dinner

Nothing beats Sunday dinner. I don’t know about you, but on Sunday’s during the winter, I want comfort food. Ah, who am I kidding, I want comfort food most of the time unless it’s 90 degrees outside!

So, today I’m making my own take on pot roast braised in an oatmeal stout. FYI – the oatmeal stout was made by The Dude! So it’s truly a family affair with this dinner. I’m serving it with a creamy parmesan polenta. I have a confession to make – I just bought a Le Creuset dutch oven and I can’t wait to try it out with the pot roast. Nothing like deciding your menu based on a new kitchen purchase!  Of course it wouldn’t be Sunday dinner without dessert and today it will be a Casadello, which is a baked cream tart. Time’s awastin’ so let’s get in the kitchen!

What I love best about pot roast is that once you get it all together you just put it in the oven and forget about it for a couple of hours. A few simple ingredients and a few hours then you have a delicious dinner.

Pot Roast with Oatmeal Stout

  • 3-5 pounds chuck roast, seasoned with salt and pepper
  • 12 oz. Dark Beer or Stout
  • 1 cup beef stock
  • 2 – 3 TBSP olive oil
  • 2 large onions, quartered
  • 8 carrots, cut in large 2″ pieces
  • 2 or 3 rosemary springs

Pre-heat oven to 275 degrees. In a dutch oven, warm 2 TBSP olive oil over medium heat. Add the onions and brown them. Remove the onions from the pan and do the same with the carrots. Remove the carrots from the pan to a plate. Sear the chuck roast on both sides and remove to a plate.

Browning onions

Browning carrots

Chuck roast browning - by now the kitchen is smelling divine!

Add this to the pot for some rich flavor! Thanks to The Dude for this great brew!

With the dutch oven still on the heat, pour the bottle of beer into the pan to remove the browned bits from the bottom. Add the roast back to the pan and pour beef stock until half way covering the roast. Add the browned onions and carrots and place two springs of rosemary to the pan. Cover and place in the oven for three hours.

Put on the lid and pop in the oven for three hours.

Dinner is served!

Serve with potatoes or creamy polenta.

Casadello (Baked Cream Tart)

Dough

  • 2 cups flour, plus more for dusting the pan
  • 1 TBSP sugar
  • Pinch of salt
  • 10 TBSP cold unsalted butter, cut in small pieces
  • 2 large eggs

Custard

  • 6 large eggs
  • 6 large egg yolks
  • 1 cup sugar
  • pinch of salt
  • 4 cups whole milk
  • 1-1/2 tsp vanilla

For Dough: In a large bowl, whisk together the flour, sugar and salt. Blend in butter, with a pastry cutter or your fingertips until the mixture resembles a course meal. Add 1 egg and stir together with a fork, then using hands, knead together until well combined.  Pat dough into a disk and chill a half hour to overnight.

Grease a 9″ spring form pan and dust with flour. On a lightly floured surface, roll out the dough to a 15″ round. Transfer the dough to the spring form pan, pressing into the edges and triming at the rim of the pan. Prick the bottom of the dough with a fork and return to the refrigerator for one half an hour. Meanwhile, pre-heat the oven to 400 degrees.

Cut a 12″ circle of parchment paper and place in the spring form pan. Add dried beans or pie weights. Bake until pale golden, about 10 minutes. Remove crust from the oven. Remove the parchment paper and pie weights.

Lightly beat the remaining egg and brush over the crust. Return to the oven until golden and the edges begin to brown, about 8  minutes. Remove from oven and let crust cool in pan on a wire rack for 30 minutes.

Baked tart crust, ready for the custard

For Custard: Place tart pan on a rimmed baking sheet. In a large bowl whisk together eggs, egg yolks, 1/2 cup sugar and salt. In a medium saucepan bring milk, remaining 1/2 cup sugar and vanilla just to a boil over medium heat; remove from heat.

In a slow and steady stream, whisking constantly., add about 2 tablespoons hot milk mixture to egg mixture; then whisking, slowly add remaining milk mixture; whisk to combine. Transfer custard to tart shell. Bake, rotating pan halfway through, until a cake tester comes out clean, about 40 minutes. Transfer pan to a wire rack and let cool completely. Release tart from pan.

Casadello out of the oven and cooling. This is going to be a tasty end to the meal!

Casadello recipe courtesy of Cucina Italiana magazine.

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About Eileen Dominick Long

Diva, dog lover, and main squeeze to the Dude.
This entry was posted in Desserts and Sweets, Main Dishes. Bookmark the permalink.

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