Buttery Leeks

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Slow cooked buttery leeks – so simple and oh so delicious.

Ingredients:
6 – 8 small leeks, white and light green parts, sliced into 1/2 thick rounds
2 TBSP butter
1/4 c water
Salt and pepper

In a medium skillet, melt butter over medium heat, add leeks and cook for 5 minutes until softened. Add water, reduce heat to low and cook for 30 – 40 minutes until soft, adding more water if pan starts to dry out. Salt and pepper to taste.

Serves 4 – 6.

Beer Braised Chuck Roast with Bacon and Onions

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Beer, bacon, beef – you can’t go wrong with this combo! Slow and low perfect for a Sunday dinner.

Ingredients:
1 2 – 3 lb chuck roast
Flour
2 TBSP olive oil
2 onions, thinly sliced
4 oz pancetta, cubed
1 12 oz Belgium beer
1 c water
2 bay leaves
1 tsp thyme
Salt and pepper

Pat Chuck roast dry. Toss in a bowl with flour and shake off excess.

In a large pot, heat olive oil over medium high heat, add beef and brown on all sides. Set aside. Add pancetta and onions and cook for 5 – 8 minutes until soft. Add beef, beer, water and herbs, reduce heat to low and cover cooking for 2 – 2 1/2 hours until tender.

Slice, serve with sauce.

Serves 6 – 8.