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.
"Count yourself...you ain't so many" - quote from Buck's Daddy