And that is the start of how the two of us managed to finish a 1.5 L bottle of wine in one afternoon. We used it in 2 dishes for the week and then had a glass each leftover.
We used the Italian Pot Roast recipe in The Joy of Cooking as a guide. This is where 2.5 cups of the wine went, along with tomato paste, a 28 oz can tomatoes, beef broth, onion, carrots, mushrooms, parsley, sage, a bay leaf and rosemary. It didn't braise in the oven but on the stove top. Here's the cooked hunk of beef:
We cooked it on a Sunday but didn't eat it for dinner until later in the week. The tiny sliver we tried on that Sunday seemed a bit tough and dry in spite of cooking slowly in a bunch of liquid. Kind of disappointing. The hunk was cut in half and each half was submerged in half the liquid in a casserole dish, When I reheated it, I left the casserole dish on and reheated it at 350 for 45-60 minutes.Much, much moister and tastier after hanging out in the liquid for a day or two and then being reheated. Tasty and tangy tomato flavor along with soft mushrooms and carrots. Definitely a make again dish, but next time maybe with a better quality hunk of beef.
*We ate it with olive oil bread from GEMD and steamed broccoli or roasted asparagus.
Recipe here.
No comments:
Post a Comment