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Old 10-07-2006, 07:30 PM   #1
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Did anyone see the Weir Cooking Class today?

...it was about marinating a chuck roast in red wine with onions, carrots, celery, etc.? I saw to the part where she dried the roast off, threw all tlhe liquid and veggies into a skillet to reduce - then I left.

I'm marinating tonight to make tomorrow. Any help would me much appreciated. I have an idea, of course, how to fix it, but would like to follow her lead if at all possible. I'm going to basically follow a Boeuf Bourguignon style recipe if I no one else saw it.

Thanks!

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Old 10-07-2006, 08:33 PM   #2
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Elf,
didn't see the show, but have her Cooking in the city cookbook..She has a chuck roast Napolitan of beef ragu in it that looks good..If your interested let me know and I'll pm you.
kadesma
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Old 10-07-2006, 08:34 PM   #3
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Thanks kadesma - if you want to PM me the shortened version (don't go to a lot of trouble). Thanks a bunch!
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Old 10-09-2006, 02:24 AM   #4
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kades - thanks to your help my dinner tonight was wonderful! My diner tomorrow night will be "wonderfuler" I know! I'm sure it can only get better with age. There were a couple things I didn't do because I was too lazy to go back to the store - tomorrow I'll do what I can at this stage.

Again, Thanks. DH must have liked it - after his first bite he said -- - - mmmmm...this is good....did you write down how you did it?
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