Beef Braised in Red Wine
I thawed a smallish beef roast for Sunday dinner today, and went with a recipe from Epicurious. It took a little prep before it was ready for the oven, chopping veggies, browning the roast, sweating the mirepoix down, reducing the wine and so on.This is at the “add tomato paste and cook for a minute” stage. The recipe calls for particular wines that will work well but I used the red from a gallon jug of Gallo. It seemed to do quite well enough. I remember grabbing that jug from the supermarket shelf and heading towards the checkout. I had to pass a young lady passing out samples of a decidedly more upscale wine to get there. We eyed each other but refrained from any eye rolling on my part or smirking on hers.This is about half the roast as it came out of the oven. If my hands hadn’t been greasy I might have more photos. Pretty good flavor! The green beans and potatoes were a leftover from yesterday, I did cook some carrots just to add a little color.