A friend of mine was here the night that I put that last Beef Braised in Red Wine recipe in its overnight marinade. She is someone who loves to cook. After reading through the recipe, she said, "becca, that is too much!" Well, yes and no. If you want the gravy from the cooking liquid, that recipe is not too much at all. If you want to really impress with how pretty the meat was, or that you conquered one more Julia Child recipe, it truly is not as long a process as the recipe reads! Try it; it is yummy!
But, if you want to simplify and still get a really yummy and tender result, try this:
- beef roast of your choice
- 1/2 onion, sliced
- 3-4 garlic cloves
- 1 or 2 each, carrots and celery, cut in big chunks
- salt, pepper, thyme
- about 1 and 1/2 cups red wine (The secret to my use of red or white wine in recipes is buying those 4-packs of Barefoot small bottles. Cooking wine is not good, like really not good. It is so much better to buy a little bit of the real stuff for cooking!)
- about 2-3 cups beef broth (enough to read at least 2/3 high on the roast)
Place roast in the crock pot. Season with salt, pepper, and thyme. Add the garlic cloves, carrots, and celery to the crock pot. Then pour in the liquid. None of this needs to be precise to what I have, but this is a great place to start! Add other seasonings or just use salt and pepper. Cook on low for 6-8 hours, depending on the size of the roast.
Your house will smell wonderful. Your roast will taste amazing. The full Julia Child amazing-ness or this simplified version, both tender and tasty!
No comments:
Post a Comment