![]() ![]() In the reviews of this recipe, various of the cooks mentioned that they had used a less expensive wine. So you probably don’t want to cook with it. It’s aromatic, and ages well, and not surprisingly can be expensive. ![]() I did a test run on a couple of friends who were most vocal in their gratitude for the opportunity, and the gourmet group raved as well.Ī Kitchen Goddess note about the wine: Barolo and Barbaresco are the two great red wines from the Piemonte (Piedmont) region of Italy of the two, Barolo is known as the one with the bigger, richer taste, with notes of rose, tar, licorice, and truffle. The meat is fork-tender without being soft, the veggies practically melt in your mouth, and the sauce – which has lots of body without being thick, and strong notes of the wine, the garlic, the herbs – will just about make you swoon. Whatever the reason, it is a truly inspired dish. I’ll admit that I’m usually NOT done when the guests arrive, so this would also be a novel experience for me. I wasn’t willing to chance it by serving on Day 1, and it certainly made life as a hostess easier to have the majority of the work already done when the guests arrive. Apparently, something magic happens while the meat sits in the sauce in the fridge. Maybe the best thing about this recipe is that you are strongly recommended to make it a couple of days before you want to eat it, then re-heat it and boil the sauce down a bit before serving. I was starting to feel Italian before I even got to the grocery store. I discovered that if you use both of your hands in a sort of orchestra conductor’s motion, and get a lot of enthusiasm into the heavy syllables, the name sounds even better. I liked the name and the concept so well, I practiced saying it around the house for days. And this one, deceptively titled “Beef Braised in Red Wine,” has an alternate name that cinched it for me: Brasato al Barolo. Anytime I find a dish that’s been reviewed by more than 140 cooks and still gets a 4-fork rating, I pay attention. In a fall-ish mood, I found a recipe on epicurious for what’s essentially a pot roast stewed in wine. Our turn to do the main course was in October, so I promised to plan around the wine, instead of the other way. That’s just not the way I think.īut this spring, we joined a small group that wants to do gourmet dinners in which everyone prepares a course. He wants it simply done, so he can pull out one of his big Italian reds. Then I stop because I notice his facial muscles have achieved a pained look, and he’s holding his head in his hands, making those motions that suggest he’s about to start pulling his hair out. “It’s got soy sauce, and sesame oil, and.” “Well, I found this very interesting marinade,” I say. “So, my love, how will we be cooking that steak?” he asks. So he’s always happy when he hears me say that I’ve bought a nice piece of beef to cook for dinner. And in the grand irony that shows up in many marriages, red wine is what my husband loves most to drink. If you want to have even more fun and sing along as you read this post, click here.Īs much as I love to cook, I’m not all that fond of red wine. ![]()
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