LCBO Food & Drink Winter 2018

SEASONAL  SUNDAY SUPPERS

CHILI BEEF POT ROAST WITH CORN & PEPPERS

5 After about 2¼ hours, return skillet to high heat. Add 1 tbsp (15 mL) of the remaining oil and heat until shimmering. Spread corn in skil- let and cook, stirring once, for about 5 minutes or until slightly charred; transfer to a bowl. Add remaining 1 tbsp (15 mL) oil, then add red peppers and poblano pepper. Cook, stir- ring once, for about 5 minutes or until slightly charred. Season vegetables to taste with salt and pepper. 6 Add vegetables to pot roast, uncover and bake about 20 minutes longer or until beef is fork-tender and peppers are tender. 7 Transfer roast to a cutting board, tent with foil and let rest for 10 minutes. Season sauce to taste with salt and pepper. Slice roast across the grain and serve with sauce and vegetables. Serves 6

¾ cup (175 mL) dark or amber beer 2 cups (500 mL) canned diced tomatoes ¾ cup (175 mL) beef stock 1 can (127 mL) diced green chilies 2 tbsp (30 mL) tomato paste 2 cups (500 mL) frozen corn kernels, thawed and drained

Pot roast is most often paired with root veg- etables but here it takes a chili twist, slow- simmered in a beer, tomato and slightly pep- pery sauce, then finished with bright and tasty sautéed corn and peppers. Serve with mashed potatoes or brown rice or with cornbread or crusty rolls to soak up the sauce. 3 lb (1.5 kg) boneless beef blade or cross rib roast Salt and freshly ground pepper ¼ cup (60 mL) vegetable oil, divided

2 sweet red peppers, chopped 1 large poblano pepper, chopped 1 Preheat oven to 325°F (160°C).

1 large onion, chopped 2 cloves garlic, minced 1 tbsp (15 mL) chili powder

2 Pat roast dry and season with salt and pep- per. Heat 2 tbsp (30 mL) of the oil in a large skillet over medium-high heat. Sear roast, turn- ing to brown all sides, for about 8 minutes total. Transfer to a large casserole dish with a lid or a Dutch oven. 3 Reduce heat to medium-low. Sauté onion in skillet for about 3 minutes or until softened. Add garlic, chili powder, 1 tsp (5 mL) salt, and pepper to taste; sauté for 1 minute, until fra- grant. Pour in beer and bring to a boil, scrap- ing up brown bits stuck to pan. Add tomatoes, beef stock, green chilies and tomato paste; return to a boil, stirring often. 4 Pour tomato sauce over beef. Cover and braise roast in oven for 2½ hours.

WHAT TO SERVE Wells IPA LCBO 439828, 500 mL, $2.30 Waupoos Premium Cider LCBO 612804, 4 pk, $13.55

36  FOOD & DRI NK WINTER 2018