Dinner on the Farm presents its latest farm to table recipes.
Recipe By Dan Parker
Photos by Aaron Davidson
The days are getting shorter, the nights colder, and while the long months of winter weather are just beginning, the holiday season brings great food, great beer, and most importantly, the great company of those we love.
The food of the holidays is that of comfort and warmth. For both the professional chef and the home cook, this time of the year means comfort food. The fresh abundance of the summer farmer’s markets is far behind us as we look to savory meats, buttery starches, earthy root vegetables, and decadent desserts to fill our holiday menus. Simple ingredients are transformed by careful preparation and loving patience. The smell of slow roasting meats and baking spices fill our homes as we come together for lavish feasts in the many celebrations of the season.
The companion to any holiday meal, and a sure source of holiday cheer, is the presence of strong drink. Beaujolais nouveau, spiked eggnog, hot toddies, and libations of all kinds lift spirits and warm the soul. Holiday beers are no different. Much like winter food, the beers of the season are big, strong, rich, and often dark and full of aromatic spices. In fact, these beers are so in tune with the celebratory nature of the holidays, they come dressed for the occasion. Large format bottles with cap or cork adorned with flashy dressings of wax or foil beg to be opened ceremoniously and shared amongst friends.
While the food and beer of the season should be enough to help us survive the coldest of nights, it is the people with which we share them that help us thrive during our harsh winters. We gather to share much more than food and drink. We reminisce of holidays past, catch up on today, and look forward to the hope of the future. In the midst of holiday preparation it’s easy to lose sight of what’s most important, but always be sure to keep warm food on the table, loved ones in your heart, and great beer in their glasses. Cheers!
Stout-Braised Chuck Roast
3½–5 lbs beef chuck roast
season Kosher salt and freshly cracked black pepper
2 Tbsp vegetable oil
1 medium yellow onion, cut into large wedges
1 medium carrot, peeled and sliced into 1” pieces
1 stalk celery, sliced into 1” pieces
3 cloves garlic, peeled and crushed
2 Tbsp tomato paste
1 cup red wine
30 oz beef stock (or more as needed)
2 bottles (24 oz) of good quality stout (we recommend Badger Hill Foundation Stout)
2 bay leaves
1½ Tbsp Worcestershire sauce
2–3 sprigs fresh thyme
2–3 sprigs fresh rosemary